"THE RETAIL 
BUTCHER" 



BY 



R. S. MATTHEWS 




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Press 

The H. W. Dixon Co. 

Memphis 



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"THE RETAIL 
BUTCHER" 



^pHIS book is for the 
exclusive use of the 
man who buys it, to be 
used in his business, or for 
the meat-cutter, stockman 
salesman or farmer who 
buys it for his own educa- 
tion, and mustnotbecopied 
as it is sold under these 
conditions, and is copy- 
righted 1911 by the author, 

R. S. MATTHEWS 




R. S. MATTHEWS 



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HE object of this book is to stop the butch- 
er from guessing ; to put him in a position 
to know at all times what he is doing in 
everjr branch of his business, and to help 
him to make a decent profit out of a legiti- 
mate business. The tables and recipes here- 
in contained have been compiled from years 
of practical and successful experience. They have stood the 
test and can be relied upon to do business on by the year. 
Each table was made by ten carcasses or ten articles pre- 
pared at different seasons of the year and sold over the 
counter in the same way as you are selling today. There 
are, of course, extremes both ways, but in all of them 
the correct average of the ten is given. If you are a suc- 
cessful butcher, merchant, salesman, stockman or poultry 
dealer, this information will help you to make more 
money. If you are not, you cannot afford to be without 
it. When you look around you and examine the statis- 
tics or the trade reviews of Dun or Bradstreet, and see 
the appalling number of failures in our business, if you 
are a successful butcher, you kr?ow the cause. It is the 
lack of education in the business. Take it for the past 
five years — 1906 to 1910, inclusive. There has been in the 
United States 11,751 failures, involving $49,377,264, an 
average of 37.48 per cent. In 1910 alone there were 2,316 
failures, involving $8,680,079, or 21.45 per cent of the 48,- 
737 who were in business. For the past five years 98 2-3 
per cent of the retail butchers have not shown a profit 
above a lawful interest on the capital, there being only 
1 1-3 per cent., showing a decent profit. Are you one of 
this happy 1 1-3 per cent., or are you one of the 98 2-3 
per cent, who are just barely living and keeping body 
and soul together? 



It is a sad truth to know these figures, but you had 
better be sure than ashamed. If you are one of these 
happy few, then good for you, for the world loves a suc- 
cessful man. On the other hand, if you are one of the un- 
successful men, change your methods or get out of the 
business, and give the man who knows how to sell goods 
a better chance to improve his talents. 

In writing "The Retail Butcher" I have gone into al- 
most every detail of the retail meat business from buying 
the live stock on the plains, in the feed lots, and last, but 
not least, from the commission men in the stock yards, 
to the slaughter house, cooling room, cold storage, on the 
wagon to the block and then to the consumer. I have 
never seen but one man who claimed to know it all, and 
he was drunk and broke, so don't give up, for there is 
a chance for all of us to learn. We never get too old to 
grow in knowledge, if we will carefully survey our sur- 
roundings and make note of the facts that happen every 
day in our business. How many men we see who have 
been in the meat business for years who have never 
stopped to figure the differentials on a carcass of beef, 
veal, pork or mutton, and to save their lives, lots of 
them — yes, more than half of them, sell at this or that 
price just because the "other fellow" does, and do not 
stop to figure the actual cost or their cost to sell, and 
then wonder at the end of the year, and sometimes in the 
evening of life, why they don't make money? Wake 
up, you sluggard, and get wise. Moral: "A man that 
buildeth a house without first counting the cost, is a fool." 

You will notice that I have compiled all of my tables 
in order to give you a gross profit of 25 per cent, over 
the cost of your goods. In making my calculations I 
have allowed for a reasonable amount of trimming and 
waste, which is unavoidable in a retail shop. I have 
selected a 500-pound carcass of beef for these tables, as 
that is a fair average, and have divided it : 250 pounds 
side, 128 pounds front quarter and 122 pounds hind quar- 
ter. This makes a difference on a side of beef of 6 



pounds, or on a carcass of beef, 12 pounds. There are 
very few cattle where the hind and front quarters weigh 
the same, often there is a difference of as much as 25 
pounds, and I give you this as a safeguard against 
over-figuring your better cuts. You must remember that 
at some seasons of the year you cannot make a profit of 
25 per cent., therefore, when meat is cheap you must lay 
up for that rainy day, for you do not always have to 
sell cheap because you have bought cheap. I lay par- 
ticular stress on beef, for in more than half the butchers' 
shops, beef comprises the grater part of their volume of 
business, and it is easy to sell at a good profit if you 
are master of your business, but on the other hand, it is 
the easiest of all to lose money on if you do not thor- 
oughly understand your business. To be a successful 
butcher, you must be a good salesman as well as a me- 
chanic. Both of these traits are very essential to suc- 
cess. Yet, with sad hearts, we see so many who are short 
of one of these virtues, and sadder still, sometimes both. 

Farmers and stockmen who cure their own hams and 
bacon, fatten poultry for the market or make their own 
sausage and lard, will find this book of incalculable good 
to them, for by following the instructions given here in 
winter time without refrigeration other than a cool room 
or cellar, they can cure their year's supply of hams and 
bacon and have them as good at home as any packer in 
America can put up. 

This remedy for hog cholera will also be of incalculable 
good to them. 

Agents of some of our biggest packers have asked me 
how I got some of the information I give you here on 
curing meats. Not being able to buy it, there could be 
but one way for me to learn. If you hadn't tasted the 
waters of the ocean you couldn't swear that it was salty, 
hence if I hadn't had experience in the things I tell you 
here I wouldn't say that they were the best. 

I place the index in the front pages so that at a mo- 
ment's notice you may get the information desired. 



Copyrighted. 



INDEX 



A Page 

A Few Business Hints 99, 100 

B 

Beef Chart 17 

Beef Cuts 17 

Beef to Sell at Retail 17, 18, 19, 20, 21 

Beef, Extra Hinds 22, 23, 24 

Beef, Extra Fronts 24, 25, 26 

Beef, Extra Rounds 61, 62, 63, 64 

Beef, Extra Loins 64, 65, 66, 67 

Beef, Per Cent, of Each Cut .' 67 

Buying Live Stock 83 

Boiled Hams 57, 58, 59 

c 

Conclusion 101 

Cured Meats 59, 60, 61 

D 

Dried Beef 75 

F 

Fish 84, 85, 86, 87 

G 

Game 85 

H 

Hides 83 

Hiring of Help 94, 95, 96, 97 

Hog and Its Products 38, 39 

High-Priced Beef and the Cause 68, 69, 70 

L 

Lambs 35, 36, 37 

Lard 75, 76, 77, 78, 79, 80, 81 

M 

Mutton 31, 32, 33, 34 



Pa « e 

Oysters 88, 89 

P 

Preface 7, 8, 9 

Poultry . .45, 46, 47, 48, 49, 50, 51 

Pork by Per Cent 67 

Pork, to Sell Fresh 39, 40, 41, 42, 43, 44 

R 

Eefrigeration 90 

s 

Sausage 71, 72, 73, 74, 75 

Slaughter House 82 

Scales 90, 91, 92 

T 

To Sell Beef by Per Cent 67 

To Sell Pork by Per Cent 67 

To Sell Mutton by Per Cent 68 

To Make Lard 75 

To the Meat Cutter 13, 14, 15 

To Sell Smoked Meats 52, 53, 54, 55, 56, 57 

To Find Cost of Cured Meats 59 

To Cure Meats . 59, 60, 61 

Tools 90 

Treatment of Men .• 98 

V 

Veal 27, 28, 29, 30 

Y 

Your Shop or Stall . , 93, 94 



To the Meat Cutter- 



As a hired man, I want to say to you that if you know 
your trade and know it well, you have in that a good 
stock of merchandise that will always make you a living 
as long as you are able to work, and as labor is your only 
capital, you should sell it for all you can get, the same 
as any other merchandise, for if your boss cannot make 
money out of you, he will not keep you. You know that 
a first class article brings a good price, so try to be first 
class and earn all that you are paid and some for the 
shop. 

Did you ever ask yourself the question: "Am I a first 
class butcher?" Now, sometimes in your quiet moments 
examine yourself. This is one instance of many. Suppose 
your boss should say to you : l ' There on the scales, I 
have a good 600-pound steer that cost me 9c per pound, 
or $54.00. I want to make 25 per cent, on that beef, for I 
run my business on that basis. I want you to tell me what 
the several different cuts will weigh and the price to sell 
them at per pound to realize this profit. ' ' Could you give 
him the desired information? Could you tell him how 
many pounds of round steak there was in the rounds; 
what the rump, back round and soup bone would weigh, 
and so on through the carcass, and the price to sell at 
per pound to realize this profit? I will leave that to 
you. If you can, all is well. It puts a feather in your 
cap with the OLD MAN. If you cannot, you need not be 
surprised if he looks for another man, one who knows. 
Imagine yourself in a strange town. You go into a market 
and apply for a position. The stranger says "YES, I 
need a first class man," and puts these questions to you, 
and additional ones. For instance, he says to you: "I 



Copyrighted. 



14 THE EETAIL BUTCHER 

handle lots of pork here, and hogs are high. I make my 
own lard, pork sausage, head cheese, liverwurst, dry salt 
backs and smoked bacon. I have paid an average for 
hogs of 10%c per pound for the past four months and 
my shop has not shown me the profit it should. I have 
a volume of business and I want a man who can put it on 
a paying basis." Could you tell him what each com- 
mercial cut in this hog would weigh, the price per pound 
to sell each cut at, the percentage of loss there was in 
rendering lard, and the amount of filler to put in his 
lunch sausage, etc., to realize this profit? If you cannot 
tell him this, he will likely say to you, "might leave 
your name and address," and if he sees where he can 
use you, he will let you know. You bid him good bye as 
you go out, and he says to himself, "Another student." 
A few days later you pass the shop, see a new face there 
and know down in your heart why he hired the "other 
fellow." 

Suppose you do possess the knowledge desired and get 
the position, and you must work behind the counter, in a 
few days your cash sales begin to drop off, and from 
day to day the boss begins to notice that he misses sev- 
eral familiar faces who were in the habit of buying their 
supplies from him and wonder why. He then discovers 
that you are crabby, untidy and are not a good salesman, 
and his volume of business is falling off so that he must 
cut down expenses. Being honest, and giving him, as you 
thought, a "square deal," you wonder when it is too late, 
why you lost your job. Did you wonder why so many 
seemingly good fellows, fairly good meat cutters and 
pretty good salesmen just had extra work on Sundays 
and filled in at different shops when they were com- 
pelled to have a man, and never having a steady job? 
Naturally you would know there was something wrong 
if this should happen to you. Examine yourself and see 
if you cannot right the wrong; always be kind to the 
trade. Do as you are told. Give your boss a honest day's 



Copyrighted. 



THE RETAIL BUTCHER 15 

work. Be on time. Be prompt to answer the telephone. 
Don't let the prospective buyer name the price of the 
article yon are about to sell. Don't give away a dime's 
worth of lean meat on a 5c soup bone. Don't drink in- 
toxicants of any kind either on or off duty, for if you do, 
it is a 20 to 1 shot that you are as high as you are going, 
for it is not good for the stomach, and is very bad on the 
brain and the pocket book. And, above all things, be 
honest. Remember that when you sell a day's labor, your 
time belongs to the buyer, and that if you do not put forth 
the best in you, you are a thief. Make yourself believe 
that the article you are offering for sale is worth the 
price asked, for if you have not confidence yourself, it is 
doubly hard to convince the buyer. Never misrepresent 
anything, for both God and man hates a liar. The old 
adage that "honesty is the best policy" may be right 
as far as it goes, but better still, be honest, because it is 
right. Ill-gotten gains never did a man any good. A man 
cannot stand still. He must either go up or down, so 
strive to improve. Save a part of what you earn. Per- 
form the common duties of each day's life uncommonly 
well, and through that you will attain success. 

To sell beef at retail I have divided as follows : Rounds, 
Loins, Rump, Flank and Cod, Suet and Kidney, Shanks, 
Ribs, Plates, Chuck, Neck, Trimmings and "Waste. 



To cut beef for wholesale, as per this chart, I give you 
the per cent, of each hundred pounds, each cut will be : 

19 per cent Loin. 

24 per cent Round Rump on. 

4 per cent Flank, Kidney and Suet. 

11 per cent Prime Rib. 

10 per cent Plate. 

24 per cent Square Chuck. 

4 per cent .Shank 

'?> per cent Neck. 

1 per cent Waste 



ropy righted. 



Beef Chart 




Copyrighted. 



THE KETAIL BUTCHER 17 

Side of Beef must be divided one rib on hind quarter 
loin cut full; 7 Prime Ribs cut full 10 inches from chine 
bone; shank cut close to body joint. I have allowed only 
1 per cent, waste, and Beef sold by this table must be 
handled quick and weighed close. 



Extra Beef Cuts 



Extra Rounds. 
Extra Loins. 
Extra Chucks. 
Extra Ribs. 
Extra Plates. 

To Sell 500-Pound Carcass of Beef. 

Cost 6 cents $30.00 

Plus 25 per cent 7.50 



$37.50 



66 pounds Round Steak @ 10c $ 6.60 

78 pounds Loin Steak @ lie 8.58 

30 pounds Rump Roast @ 8c 2.40 

14 pounds Back Round @ 10c 1.40 

20 pounds Flank and Cod @ 4c 80 

10 pounds Suet @ 3c 30 

20 pounds Shank @ 2c 40 

6 pounds Trimmings and Waste 

58 pounds Ribs @ 10c 5.80 

56 pounds Plate @ 5c 2.80 

112 pounds Chuck @ 7c 7.84 

10 pounds Neck @ 5c 50 

16 pounds Shank @ 2c 32 

4 pounds Trimmings and Waste 

500 pounds Bringing $37.74 

This gives us a total of 500 pounds, bringing $37.74, a 
gain of 24c over the profit of 25 per cent, we were to make. 
I give you this table as the nearest average on ten car- 

Copyrighted. 



18 THE KETAIL BUTCHER 

casses of Beef sold at retail in different towns and in dif- 
ferent seasons of the year, as far north and west as Colo- 
rado, and as far South as Memphis, and some of them in 
the State of Texas. 

One of the hardest problems we have to solve is to estab- 
lish the differences in value of the hind and front quar- 
ters, therefore supply and demand must largely govern 
you in this. When you are forced to decline the price 
on one cut, you must advance on another to make up the 
difference. You will notice in fat cows that the hind quar- 
ters are often heavier than the fronts, but in these cases 
you have a large wasty bag and a big fat kidney that you 
must allow for. It's seldom necessary to sell your sirloin 
and round steak under 12% cents and your Porterhouse 
under 15 cents, no matter how cheap you may buy. 

To Retail Beef, Cost 7 Cents. 

500 pounds @ 7c, cost $35.00 

Plus 25 per cent 8.75 

$43.75 

66 pounds Round Steak @ 12c $ 7.92 

78 pounds Loin Steak @ 12y 2 c 9.75 

30 pounds Rump @ 9c 2.70 

14 pounds Back Round @ 10c 1.40 

20 pounds Flank and Cod @ 5c 1.00 

10 pounds Suet @ 5c 50 

20 pounds Shank @ 2c 40 

6 pounds Trimmings and Waste 

58 pounds Ribs @ 12c 6.96 

56 pounds Plate @ 6c 3.36 

112 pounds Chuck @ 8c 8.96 

10 pounds Shank @ 2c 32 

4 pounds Trimmings and Waste 

500 pounds Bringing . .» $43.77 

NOTE : — As Beef increases in price, your better cuts 
advance very rapidly, as the rough or common cuts won't 
stand the proportionate raise. 



Copyrighted. 



THE KETAIL BUTCHER 19 

To Retail Beef, Cost 8 Cents. 

500 pounds @ 8c, cost $40.00 

Plus 25 per cent 10.00 

~$5O00 

66 pounds Kound @ 15c $ 9.50 

78 pounds Loin @ 17y 2 c 13.65 

30 pounds Rump @ 10c 3.00 

14 pounds Back Round @ 10c 1.40 

20 pounds Flank and Cod @ 5c 1.00 

10 pounds Suet @ 6c 60 

20 pounds Shank @ 2c 40 

6 pounds Waste 

58 pounds Rib @ 12y 2 c 7.15 

56 pounds Plate @ 6c 3.36 

112 pounds Chuck @ 8c 8.96 

10 pounds Neck @ 6c 60 

16 pounds Shank @ 2c 32 

4 pounds Waste 

500 pounds Bringing $50.54 

NOTE : — Now is the time you must watch your scrap 
box closer than ever. Better leave your Beef in the cool- 
er if you can't sell it. 

To Retail Beef, Cost 9 Cents. 

500 pounds @ 9c, cost $45.00 

Plus 25 per cent 11.25 

$56.25 

66 pounds Round Steak @ 15c $ 9.90 

78- pounds Loin Steak @ 20e 15.60 

30 pounds Rump Roast @ 12c 3.60 

14 pounds Back Round @ 10c 1.40 

10 pounds Flank and Cod @ 5c 50 

10 pounds Suet @ 6c 60 

20 pounds Shank @ 2c 40 

6 pounds Waste 

58 pounds Rib @ 15c 8.70 

56 pounds Plate @ 7c 3.92 

112 pounds Chuck @ 10c 11.20 

10 pounds Neck @ 6c 60 

16 pounds Shank @ 2c 32 

4 pounds Waste 

500 pounds Bringing $56.74 



Copyrighted. 



20 THE EETAIL BUTCHEE 

To Retail Beef, Cost 10 Cents. 

500 pounds @ 10c, cost $50.00 

Plus 25 per cent 12.50 



$62.50 



66 pounds Round Steak @ 16c $10.56 

78 pounds Loin Steak @ 22c 17.16 

30 pounds Rump Steak @ 12c 3.60 

14 pounds Back Round @ 12c 1.68 

20 pounds Flank and Cod @ 5c 1.00 

10 pounds Suet @ 7c 70 

20 pounds Shank @ 2c 40 

6 pounds Waste 

58 pounds Rib @ 17c 9.86 

56 pounds Plate @ 8c 4.48 

112 pounds Chuck @ lie 12.32 

10 ponuds Neck @ 6c 60 

16 pounds Shank @ 2c 32 

4 pounds Waste 

500 pounds Bringing $62.68 

Where Beef costs 10c per pound, it is usually of a high 
grade, and fed to good finish, and will run a higher per 
cent, to the choice cuts, but you must get the price. You 
will have in this class of cattle about 30 pounds Porter 
House or T Bone Steak that will easily bring 25 cents per 
pound in any town where they demand this class of Beef, 
but you must get it to make up for an occasional reduction 
on inferior cuts. 

To Retail Beef, Cost 11 Cents. 

500 pounds @ lie, cost $55.00 

Plus 25 per cent 13.75 



$68.75 



Copyrighted. 



THE EETAIL BUTCHER 21 

66 pounds Round Steak @ 17%e $11.55 

78 pounds Loin Steak @ 23c 17.94 

30 pounds Rump Roast @ 15c 4.50 

14 pounds Back Round @ 12y 2 c 1.75 

20 pounds Flank and Cod @ 5c 1.00 

10 pounds Suet @ 7c 70 

20 pounds Shank @ 2c 40 

6 pounds Waste 

58 pounds Rib @ 20c 11.60 

56 pounds Plate @ 8c 4.48 

112 pounds Chuck @ 12y 2 c 13.90 

10 pounds Neck @ 6c 60 

16 pounds Shank @ 2c 32 

4 pounds Waste 

500 pounds Bringing $68.74 

Let us pray that this is the limit, for we should cer- 
tainly try to sell something else now, as it is hard to make 
money when Beef is at this price. You must get 15 cents 
per pound for your shoulder cuts and 25 to 27% cents for 
your Porterhouse or "T" Bone, if such is possible. Sup- 
ply and demand must govern you in this. 

The cutting of Beef properly is one of the secrets of 
success that practice only will perfect you in. Strive in 
all cases to cut smooth. Where you are asked for a 2- 
pound steak cut 2 pounds and not 2% or 2y 2 pounds, but 
in case you do cut over or under, if you don't use pen- 
nies, give and take, better take when you can. Have a 
clean box for your trimmings. They make good Ham- 
burger and mixed sausage. If you have not a reduction 
plant and have the power, get a bone mill. Ground bone 
for poultry feed will always bring you from two to 
three cents per pound. It will make your bank book look 
better at the end of the month. If a customer wants a few 
bones for the dog or cat, just ask how much, 5c or 10c. 
Very few will expect them for nothing, and if they ap- 
preciate their pets, they should be able to pay for what 
they eat. When a lady buys a dress pattern, she doesn't 
ask the merchant to give her a pair of shoes for the kid. 

Copyrighted. 



22 THE EETAIL BUTCHER 

To Retail Extra Hind Quarters of Beef, Costing 7 Cents. 

122 pounds Hind Quarter @ 7c, cost $ 8.50 

Plus 25 per cent 2.14 



$10.68 



33 pounds Round Steak @ 10c $ 3.30 

39 pounds Loin Steak @ 12c 4.68 

15 pounds Rump @ 9c 1.35 

7 pounds Back Round @ 7c 49 

10 pounds Shank @ 2c . .20 

10 pounds Flank and Cod @ 4c 40 

5 pounds Suet @ 5c 25 

3 pounds Waste 

1 22 pounds Bringing $10.67 

These tables are for extra hinds and not by carcass. 

To Retail Extra Hind Quarters of Beef, Costing 8 Gents. 

122 pounds Hind Quarter @ 8c, cost $ 9.76 

Plus 25 per cent 2.44 

$12.20 

33 pounds Round Steak @ lie $ 3.63 

39 ponuds Loin Steak @ 15c 5.85 

15 pounds Rump Roast @ 9c 1.35 

7 pounds Back Round @ 10c 70 

10 pounds Shank @ 2c 20 

10 ponuds Flank and Cod @ 4c 40 

5 pounds Suet @ 5c 25 

3 pounds Waste 

122 pounds Bringing $12.38 

Extra Hind Quarter, Costing 9 Cents. 

122 pounds @ 9c, cost $10.98 

Plus 25 per cent 2.75 

$12.73 

Copyrighted. 



THE RETAIL BUTCHER 23 

33 pounds Round Steak @ 13c $ 4.29 

39 pounds Loin Steak @ 17c 6.46 

15 pounds Rump Roast @ 9c 1.35 

7 pounds Back Round @ 10c 70 

10 pounds Shank @ 2c 20 

10 pounds Flank and Cod @ 5c 50 

5 pounds Suet @ 5c 25 

3 pounds Waste 

122 pounds Bringing $13.75 

Extra Hind Quarter, Costing 10 Cents. 

122 pounds Hind Quarter @ 10c, cost $12.20 

Plus 25 per cent 3.05 



$15.25 



33 pounds Round Steak @ 15c $ 4.95 

39 pounds Loin Steak @ 19c 7.41 

15 pounds Rump Steak @ 9c 1.35 

7 pounds Back Round @ 10c 70 

10 pounds Shank @ 2c 20 

10 pounds Flank and Cod @ 5c 50 

5 pounds Suet @ 5c 25 

3 pounds Waste 

122 pounds Bringing $15.36 

Extra Hind Quarter, Costing 11 Cents. 

122 pounds Hind Quarter @ lie, cost $13.42 

Plus 25 per cent 3.36 



$16.78 



33 pounds Round Steak (a) lie $ 5.61 

39 pounds Loin Steak @ 20c 7.80 

15 pounds Rump Steak @ 12c 1.80 

7 pounds Back Round @ 10c 70 

10 pounds Shank @ 2c 20 

10 pounds Flank and Cod @ 5c 50 

5 pounds Suet @ 5c 25 

3 pounds Waste 

122 pounds Bringing $16.86 



Copyrighted. 



24 THE RETAIL BUTCHER 

Extra Hind Quarter, Costing 12 Cents. 

122 pounds Hind Quarter @ 12c, cost $14.64 

Plus 25 per cent 3.66 



$19.30 



33 pounds Round Steak @ 18c $ 5.94 

39 pounds Loin Steak @ 22V 2 c 8.77 

15 pounds Rump Roast @ 12c 1.80 

7 pounds Back Round @ 12c 84 

10 pounds Shank @ 2c 20 

10 pounds Flank @ 5c 50 

5 pounds Suet @ 5c .25 

3 pounds Waste 

122 pounds Bringing $18.30 



Extra Front Quarter of Beef, Costing 6 Cents. 

128 pounds Front Quarter @ 6c, cost $ 7.68 

Plus 25 per cent 1.92 



$ 9.60 



29 pounds Rib @ lie $ 3.19 

27 pounds Plate @ 5c 1.35 

56 pounds Chuck @ 8c 4.76 

5 pounds Neck @ 5c 25 

8 pounds Shank @ 2c 16 

3 pounds Waste 

128 pounds Bringing $ 9.71 

NOTE : — I have allowed for a small neck on all tables. 
Most butchers cut them larger than necessary. This good 
lean beef when you cannot sell it in boneless stews and 
boils will bring you 10 cents per pound in Hamburger 
steak, chili meat and mixed sausage or bologna. You 
must think of your sausage mill before you sell a piece 
of good meat at a bargain. 



Copyrighted. 



THE EETAIL BUTCHER 25 

Extra Front Quarter of Beef, Costing 7 Cents. 

128 pounds Front Quarter @ 7c, cost $ 8.54 

Plus 25 per cent 2.13 

$10.67 

29 pounds Rib @ 12%c $ 3.62 

27 pounds Plate @ 6c 1.62 

56 pounds Chuck @ 9c 5.04 

5 pounds Neck @ 5c 25 

8 pounds Shank @ 2c 16 

3 pounds Waste 

128 pounds Bringing $10.69 

Extra Front, Costing 8 Cents. 

128 pounds Front Quarter @ 8c, cost $ 9.76 

Plus 25 per cent 2.44 

$12.20 

29 pounds Rib @ 15c $ 4.35 

27 pounds Plate @ 7c 1.89 

56 pounds Chuck @ 10c 5.60 

8 pounds Shank @ 2c 16 

5 pounds Neck @ 5c 25 

3 pounds Waste 

128 pounds Bringing $12.25 

Extra Front, Costing 9 Cents. 

128 pounds Front Quarter @ 9c, cost $11.52 

Plus 25 per cent 2.88 



$14.40 



29 pounds Rib @ 17%c $ 5.07 

27 pounds Plate @ 8c 2.16 

56 pounds Chuck @ 12c 6.72 

8 pounds Shank @ 2c 16 

5 pounds Neck @ 6c 30 

3 pounds Waste 

128 pounds Bringing $14.41 

Copyrighted. 



26 THE EETAIL BUTCHER 

NOTE : — When you handle Front Quarters that cost 9c, 
it is out of high class beef — usually No. 1 native stuff. 
Your center cuts of Rib Roast should readily bring 20c 
per pound, the navel end of your Plate 10c, and your 
best Shoulder cuts 15c. It is not always necessary to 
sell for as low a margin as 25 per cent., even in this 
high priced beef. It costs lots of successful butchers 
20 per cent, on the money received to do business, and 
few of them less than 15 per cent. Don't think that 
because your competitor is selling at a loss that you 
must too, for if he does, he hurts himself worse than 
he does you; more yet, he won't be a competitor long 
if he keeps this up, for he can't pay his bills, let alone 
yours. Cutting prices to where a butcher cannot make 
a decent profit is one of the most foolish things we 
have to contend Avith. If butchers were better educated 
as to what they should get for their stuff, and organized 
just a little, we would have very little trouble in this 
way. 

To find your actual cost on any or all of your separate 
cuts of beef, deduct 20 per cent, from your selling price 
and it will give the same. You will notice that I figure 
the Shanks of beef very Ioav, allowing only 72 cents for 
the 36 pounds in a carcass of beef, when in fact there is 
from 11 to 15 pounds of good lean meat on them if you 
will trim them out, and you will find they will bring 
from $1.00 to $1.50 in Hamburger, Mixed Sausage, Bo- 
logna, and in many other ways. Sell your meat by the 
pound — that's what we have scales for. This stops the 
soup-bone fiend, who expects and often gets 20 cents worth 
of lean beef on a 10-cent soup-bone. This will also make 
up for the rump soup-bone where you have to take it out 
of your Roast and other little trimmings where beef is 
handled slow. 



Copyrighted. 



THE EETAIL BUTCHER 



Veal 



It makes me sad to think of selling Veal, as all of us 
know the millions of dollars it has cost the meat con- 
sumers of this country, and the few dimes of clear profit 
the retail butcher has gotten out of it. The average 
butcher doesn't even break even on Veal, besides, every 
time you handle a Veal you rob some butcher of the 
pleasure and profit of some clay handling a good beef. 
More yet, you are selling something for which we can 
say nothing more than that it is tender. In my opinion 
it is void of flavor and nutriment, and doesn't even taste 
good without some foreign substance added. If it were 
not for the foolishness of killing so many little calves we 
would have plenty of cattle today to feed part of our bil- 
lions of bushels of corn and thousands of tons of sugar 
beet pulp and many other things that comparatively go 
to waste ; if we had the cattle this would make more and 
better beef. Further on in this book I will show you the 
decrease in the sales of beef cattle and the increase in 
the sale of calves from 1900 to 1910. 

Mr. Butcher, it's up to you and me and all of us, to 
help right this wrong. If you know a remedy, use it. If 
we are forced to handle Veal, handle as little as possible, 
buy just as cheap as you can, and when you talk to a 
stock raiser, discourage him in vealing his calves. When 
you must sell Veal, charge a long profit, and in this way 
we can, in a very few years, have more and cheaper cattle. 



Copyrighted. 



Veal Chart 





BREAST 






Copyrighted. 



THE RETAIL BUTCHER 

Here I Give You a Table on a 104-Pound Veal Calf 
in Good Flesh. Hog-Dressed. 

104 pounds Veal (a ■ st - 

Plus 25 per eent 2.34 

111.? 

30 pounds Raek or 15c - - 

Impounds Round Steak (2 17%c 2.45 

6 pounds Rump (a 12 1 -;- 75 

_ :»unds Leg meat (a 10c 

6 pounds B<:>n-r 2 — e 10 

16 pounds Shoulder - 1.28 

9 Hinds Breas r a) 1 

6 pounds Neek - .48 

12 pounds Hide (g 10c 

4 pounds Waste 

104 pounds Bri g _ $11.7( 

NOTE : — Veal should be cut as per diagram. Take care 
tc sell the -boulders and breasts wh - Wh your rough 
ts i ; slow, get ] : r your ttei ts It is l 

f\ sell real steak or your eh shops under 

snts pei matter how eheajj you may buy 

L Sell as lit*. - \'U ean for all you ean. 

To Sell Veal at Wholesale. 

104 pounds Veal ost - 

Plus 25 pei nt - - 



$11 " 



12 pounds H: % 12 

45] ads Hind " 

47 : 5 F t Q 9 



104 pounds Bringing $11.71 

; : -r.z ■. - *• : 



30 THE RETAIL BUTCHER 

Buying Live Veal. 

Experience must be your best teacher in this. In nearly 
all small towns and some of the larger ones, a large per 
cent, of the veal handled is bought by guess as to what it 
is worth, and take care that your lady customers don't 
out-guess you on a skim-milk Jersey, or your dairyman 
on his calf, as they usually milk before the calves are 
awake in the morning and again in the afternoon before 
the calf has come in from the meadow. 

There is No Profit in a Poor Calf at Retail. 

Veal calves will dress to live weight : Skim-milk calves 
will dress 100 to 200 pounds live weight ; will hog-dress 62 
to 68 to the 100 pounds. Grass calves, 100 to 200 pounds 
live ; hog-dress 60 to 70 to the 100 pounds. Fat milk 
calves, live, 100 to 200 pounds; hog-dress 70 to 80 to the 
100 pounds. Calves cost, live weight, as follows : 

Skim Milk, cost live $0.04 dressed $0.06 

Skim Milk, .... cost live .05 ... . dressed .07% 

Skim Milk, .... cost live .06 .... dressed .09 

Grass, cost live .04 ... . dressed •06 1 / 4 

Grass, cost live .05 ... . dressed .07% 

Grass, cost live .06 ... . dressed .10 

Fat Milk, cost live .04 dressed .05% 

Fat Milk, cost live .05 dressed .06% 

Fat Milk, cost live .06 dressed .08% 

Fat Milk, cost live .07 dressed .09% 

Fat Milk, cost live .08 dressed .11% 

Your hearts, livers, brains and tongues will sometimes 
pay you for your time and expense in going to see the 
calves and the slaughter of same. Being on the ground, 
you are the only one who can figure your cost to buy. 

Calf livers should readily bring you 15 cents per pound 
wholesale, or 20 cents retail. Sweetbreads from 35 to 
50 cents per pound. Brains 10 cents per set. Tongue 10 
to 20 cents each. In some places, by scalding and clean- 
ing the head and feet of a calf, they will bring from 75 
cents to $1.50 per set. 



Copyrighted. 



THE RETAIL BUTCHER 31 



Mutton 



Mutton should at all times be cut as per diagram, tak- 
ing care to lift the shoulder smoothly. With a little prac- 
tice, this will be easy. Cut off the neck at the first rib, 
loin just below hip joint. Never cut legs, shoulders or 
breasts unless you are compelled to. If shoulders move 
slow, bone them and roll tight, pinning with small scewers 
about one inch apart; then cut it between each scewer, 
into chops. They will readily sell then at chop prices, or 
by sewing them instead of pinning, you can sell them for 
roasts, at the same price as legs. The same can be done 
with necks. This will not alter your results further than 
to pay you for your time and trouble. 

NOTE : — It is seldom necessary to sell chops under 15 
cents, or legs under 12y 2 cents. Use the saw instead of 
the cleaver in splitting down backs. 

To Sell Mutton at Retail, Cost 7 Cents. 

40 pounds Mutton @ 7c, cost $ 2 -80 

Plus 25 per cent *" 



$ 3.50 



11 pounds Leg @ 10c $ 1-10 

13 pounds Chops @ lie - • • 1-43 

7 pounds Shoulder @ 8c 56 

3 pounds Neck @ 5c 15 

4 pounds Breast @ 7c 28 

2 pounds Waste 

40 pounds Bringing $ 3.52 

Copyrighted. 



Mutton Chart 









Copyrighted. 



THE RETAIL BUTCHER 33 

To Sell 40 Pounds Mutton, Cost 8 Cents. 

40 pounds Mutton @ 8c, cost $ 3.20 

Plus 25 per cent 80 

$ 4.00 

11 pounds Leg @ 12c $ 1.32 

13 pounds Chops @ 12y 2 c 1.63 

7 pounds Shoulder @ 8c 56 

3 pounds Neck @ 6c 18 

4 pounds Breast @ 8c 32 

2 pounds Waste 

40 pounds Bringing $ 4.01 

To Sell 40 Pounds Mutton, Cost 9 Cents. 

40 pounds Mutton @ 9c, cost $ 3.60 

Plus 25 per cent 90 

$ 4.50 

11 pounds Leg @ 12y 2 e $ 1.38 

13 pounds Chop @ 15c 1.95 

7 pounds Shoulder @ 10c 70 

3 pounds Neck @ 6c 18 

4 pounds Breast @ 8c 32 

3 pounds Waste 

40 pounds Bringing $ 4.53 

NOTE:— When Mutton costs 7, 7%, 8, and 8y 2 c, you 
can nearly always get the same prices as I give you on 
the 9-cent table. In doing this, it brings you a handsome 
profit, and there is always good money in fat sheep. 

To Sell 40 Pounds Mutton, Cost 10 Cents. 

40 pounds Mutton @ 10c, cost $ 4.00 

Plus 25 per cent 1.00 

$ 5.00 

Copyrighted. 



34 THE EETAIL BUTCHER 

11 pounds Leg @ 15c $ 1.65 

13 pounds Chops @ 17y 2 c 2.17 

7 pounds Shoulder @ 10c 70 

3 pounds Neck @ 6c . . .18 

4 pounds Breast @ 8c 32 

3 pounds Waste 

40 pounds Bringing $ 5.02 

To Sell 40 Pounds Mutton, Cost 11 Cents. 

40 pounds Mutton @ lie, cost . . .$ 4.40 

Plus 25 per cent 1.10 



$ 5.50 



11 pounds Leg @ 17c $ 1.87 

13 pounds Chops @ 18c . 2.34 

7 pounds Shoulder @ 12c 84 

3 pounds Neck @ 6c 18 

4 pounds Breast @ 8c 32 

2 pounds Waste 

40 pounds Bringing $ 5.55 

To Sell 40 Pounds Mutton, Cost 12 Cents. 

40 pounds Mutton @ 12c, cost $ 4.80 

Plus 25 per cent 1.20 

$ 6.00 

11 pounds Leg @ 17%c $ 1.93 

13 pounds Chops @ 20c 2.60 

7 pounds Shoulder @ 12y 2 c 87 

3 pounds Neck @ 7c 21 

4 pounds Breast @ 10c 40 

3 pounds Waste 

40 pounds Bringing $ . 6.01 

In buying sheep and lambs, experience must be your 
only and best teacher, for yoiyonly can know your cost 
to buy. You must take care to know the flesh and the 
length and quality of the wool, for this governs the price 

Copyrighted. 



THE RETAIL BUTCHER 35 

of pelts, which has much to do with the cost of your 
mutton and lambs. Sheep and lambs dress 50 to 60 
pounds to the 100 pounds, live weight. Fifty-two per 
cent, is a safe figure the year round. 

To Sell 33 Pounds Lamb, Cost 12 Cents. 

33 pounds Lamb @ 12c, cost $ 3.96 

Plus 25 per cent 99 

$ 4.95 

8 pounds Leg @ 17%c $ 1.40 

12 pounds Chops @ 20c . . . .' 2.40 

5 pounds Shoulder @ 12y 2 c 62 

4 pounds Breast @ 10c 40 

2 pounds Neck @ 8c 16 

3 pounds Waste 

33 pounds Bringing $ 4.98 

Lambs should be cut the same as sheep. If you buy 

them from packers with back sets and fat on them, you 

must allow more waste. If you sell many sheep or lambs 

and have much suet, save it up until you have enough 

to render. Render it in open kettle and mould it into 

1-pound bricks. Tell the trade you have it. and it will 

readily bring you from 10 to 15 cents per pound. This 

amount is better in your cash register than in the waste 
box. 

To Sell 33 Pounds Lamb, Cost 13 Cents. 

33 pounds Lamb @ 13c, cost $ 4.29 

Plus 25 per cent 1.07 



$ 5.36 



8 pounds Leg @ 17V:>c $ 1.40 

12 pounds Chops @ 22y 2 c 2.70 

5 pounds Shoulder @ 14c 70 

4 pounds Breast @ 10c 40 

2 pounds Neck @ 8c 16 

2 pounds Waste 

33 pounds Bringing $ 5.36 



Copyrighted. 



36 THE RETAIL BUTCHER 

Save your sheep and lamb livers. They will bring as 
much at retail as calf livers, and are far superior in flavor 
and nutriment. 

To Sell 33 Pounds Lamb, Cost 14 Cents. 

33 pounds Lamb @ 14c, cost . $ 4.62 

Plus 25 per cent 1 .15 

$ 5.77 

8 pounds Leg @ 20c $ 1.60 

12 pounds Chops @ 23c 2.76 

5 pounds Shoulder @ 15c 75 

4 pounds Breast @ 12!/2C 50 

2 pounds Neck @ 8c 16 

2 pounds Waste 

33 pounds Bringing $ 5.77 

To Sell 33 Pounds Lamb, Cost 15 Cents. 

33 pounds Lamb @ 15c, cost $ 4.95 

Plus 25 per cent 1.24 

$ 6.19 

8 pounds Leg @ 22c $ 1.75 

12 pounds Chops @ 25c 3.00 

5 pounds Shoulder @ 15c 75 

4 pounds Breast @ I2V2C .■ . .50 

2 pounds Neck @ 8c 16 

2 pounds Waste 

33 pounds Bringing ".....$ 6.17 

When lambs cost 15 cents per pound it is next to im- 
possible to cut them in less than quarters and make any 
money. When they are more than 15 cents per pound 
they are usually small and are spring or fall lambs, and 
command a fancy price, and will sell in quarters. Cut 
them one rib on hind, to hold the flank and keep it from 
drawing up. Lambs that are over this table in weight, 
up to 40 pounds, or under to 20 pounds, will increase or 
decrease on each cut so as not to change the result. 

Copyrighted. 



THE EETAIL BUTCHER 37 

To Retail Spring Lambs, Cost 16 Cents. 

21 pounds @ 16c, cost $ 3.36 

Plus 25 per cent 84 



$ 4.20 



10 pounds Hind Quarter @ 25c $ 2.50 

10 pounds Front Quarter (a 17c 1.70 

1 pound "Waste 

21 ponuds Bringing $ 4.20 

The supply and demand must govern your selling price 
on these cuts. 



Copyrighted. 



38 THE EETAIL BUTCHEE 



The Hog and It's Products 



There could be volumes written about this little scaven- 
ger, and the half would not be told of its proven merit 
as a food product or its possibilities as a money-maker 
to both the grower and the butcher, for pork and its by- 
products enter into 90 per cent, of all the meals consumed 
by the American people each day. With all due respects 
to our vegetarian friends and competitors, they have yet 
to discover something that is the equal of good lard as 
a shortening. No like product has as yet approached it 
close enough to even be called a neighbor. No breakfast 
cereal made will tickle the palate or appease the hunger 
of a real human the same as a little crisp bacon or a nice 
slice of a good sugar cured ham. 

The growing of hogs is very easy with a little study, 
and practice, and you can grow them almost anywhere 
successfully and at a profit, for they will eat almost any- 
thing and grow and fatten on any food product that has 
an alcoholic base. If they have a clean, dry place to 
sleep and clean, fresh water to drink, they will rustle 
for their own food, if they are put where it can be found. 
I will not dwell on this longer, as few butchers are hog 
growers, but will say here that cholera is the hog's worst 
enemy. Nine times out of ten, when he gets this he will 
cross the divide. I will here give you an inexpensive 
preventative and antidote for this dreaded disease : Use 
carbolic acid where hogs are kept in pens. They should 



Copyrighted. 



THE EETAIL BUTCHER 39 

have a little mixed with water and the pens sprinkled as 
often as once a week. Crude carbolic acid will do for 
this. In feeding hogs swill or slop, see that they get 
about 10 drops to the average hog, about three or four 
times per month at regular intervals. If you will do 
this you may put an infected hog in with them and they 
will not contract it. I have known hundreds to be cured 
after they were infected, by giving them 10 drops two 
or three times the first twenty-four hours, then a dose a 
day until they are well. Often the hair will come off 
after they are well. A good, safe way to give it is to 
take a piece of fat bacon, an inch, cut in cube shape. 
Cut a hole in the center and drop in the acid, closing up 
with a piece of fat, and he will eat it if not too far gone. 
Never drench a hog; often any liquid, even clean water, 
forced down a hog will produce sudden death. Try this 
and you will always thank ' ' The Retail Butcher. ' ' 

To Sell Pork— 150-Pound Hog. 

I have selected this as the weight, as all of these tables 
have been made on hogs that weigh from 100 pounds to 
200 pounds. As a hog decreases in weight down to 100 
pounds, or increases up to 200 pounds, the cuts will de- 
crease or increase. Of course there are extremes both 
ways, but this must be left to the butcher who handles 
it. These figures are on good, over-age fat packers. The 
per cent, of lard the fat in a hog will render depends 
largely upon the flesh the hog is in. Corn and pea-fed 
hogs are, as a rule, the most profitable to handle. Never 
pack hams or bacon from a grass or swill-fed hog unless 
you have finished him on corn or peas for at least thirty 
days. 



Copyrighted. 



Hog Chart 




BACON 
BELLY 



Copyrighted. 



THE KETAIL BUTCHER 41 

To Retail a 150-Pound Hog, Cost 7 Cents, Dressed. 

150 pounds @ 7c, cost $10.50 

Plus 25 per cent 2.62 



$13.12 

28 pounds Ham @ 12y 2 c $ 3.50 

24 pounds Sholder @ 8c 1.92 

18 pounds Pork Loins @ 10c 1.80 

16 pounds Bacon Bellies @ 12y 2 c 2.00 

22 pounds Back Fat @ 8c 1.76 

6 pounds Leaf Lard @ 10c 60 

10 pounds Head @ 5c 50 

5 pounds Feet @ 2c : 10 

12 pounds Trimmings @ 7c 84 

4 pounds Spare Ribs @ 8c 32 

3 pounds Neck Bones @ 4c 12 

2 pounds Waste 

150 pounds Bringing $13.46 

NOTE : — Hams trimmed properly to pickle will Aveigh 
24 to 25 pounds. In this case you must add 4 pounds to 
your trimmings, 28 cents, and 1 cent per pound to the 
cost of your hams, 24 cents. This will give the difference. 

To Sell a 150-Pound Dressed Hog, Cost 8 Cents. 

150 pounds @ 8c, cost $12.00 

Plus 25 per cent . 3.00 



$15.00 



28 pounds Ham @ 14c $ 3.92 

24 pounds Shoulder @ 9e 2.16 

16 pounds Bacon Bellies @ 14c 2.24 

18 pounds Pork Loins @ lie 1.98 

22 pounds Back Fat @ 9c 1.98 

6 pounds Leaf Lard @ lie 66 

10 pounds Head @ 5c 50 

. 5 pounds Feet @ 2c 10 

12 pounds Trimmings @ 8c 9(5 

4 pounds Spare Ribs @ 9c 36 

3 pounds Neck Bones @ 5c 1 5 

2 pounds Waste 

150 pounds Bringing $15.01 



Copyrighted. 



42 THE KETAIL BUTCHER 

NOTE : — These tables are made to sell pork fresh. If 
you should pickle hams or bacon to sell smoked, you must 
figure your time and expense. To pickle them, the cost for 
refrigeration and the interest on your capital while they 
lay in pickle must be taken into consideration. You will find 
on pages 59, 60 and 61 tables showing the approximate cost 
of same. If you are in a locality where it pays you to put up 
Dry Salt Extras you should not divide your bacon bellies 
and fat back. In this priced hog you have 38 pounds 
fresh Extra that represents an actual cost to you of 
$3.16, plus your time for cutting same, for which you must 
get $4:22. They cannot be sold for less than 12 cents a 
pound after they are cured, and this will enable you to 
realize your profit of 25 per cent. See Cured Meat and 
recipes for curing same. 

To Sell a 150-Pound Hog, Cost 9 Cents. 

150 pounds @ 9c, cost $13.50 

Plus 25 per cent 3.37 



$16.87 



25 pounds Ham @ 16c $ 4.48 

24 pounds Sholder @ lie 2.64 

16 pounds Bacon Bellies @ 14c 2.24 

18 pounds Pork Loins @ 12^0 2.25 

22 pounds Back Fat @ 10c 2.20 

6 pounds Leaf Lard @ 12%c 75 

10 pounds Head @ 6c 60 

5 pounds Feet @ 2c 10 

12 pounds Trimmings @ 9c 1.08 

4 pounds Spare Eibs @ 10c .40 

3 pounds Neck Bones @ 5c 15 

2 pounds Waste , 

150 pounds Bringing .$16.89 

Copyrighted. 



THE RETAIL BUTCHER 43 

To Sell a 150-Pound Hog, Cost 10 Cents. 

150 pounds @ lc, cost $15.00 

Plus 25 per cent 3.75 

$18.75 

28 pounds Ham @ 17c $ 4.76 

24 pounds Shoulder @ 12y 2 c 3.00 

16 pounds Bacon Bellies @ 17c 2.72 

18 pounds Pork Loins @ 14c 2.52 

22 pounds Back Fat @ lie 2.42 

6 pounds Leaf Lard @ 12%c 75 

10 pounds Head @ 7c 70 

. 5 pounds Feet @ 5c 25 

12 pounds Trimmings @ 10c . 1.20 

4 pounds Spare Ribs @ 12c 48 

3 pounds Neck Bones @ 6c 18 

2 pounds Waste 

150 pounds Bringing $18.98 

NOTE : — On these high-priced hogs you must figure to 
get more out of your inferior cuts. Supply and demand 
must govern you in this. If you are forced to cure hams 
and bacon, you will see that at this price for the green 
stock, it will make your cost pretty high on the finished 
product. When hogs are 10 cents or over, most butchers 
buy their pork cuts from the packers. One reason for 
this is that they are not educated to handle it profitably 
(and it is best too if they are not equipped with the proper 
machinery to make good lard and good sausage). This 
is also the case with even those who are properly equip- 
ped, but who do not stop to consider that they must pay 
the packer a profit on the man's time who cuts the hog 
up. It is much better though to become master of your 
business and keep that money in the family. You must 
know and act when you cut this priced pork. Better be 
sure than ashamed. 

Copyrighted. 



44 THE EETAIL BUTCHER 

To Sell a 150-Pound Hog, Cost 11 Cents. 

150 pounds @ lie, cost $16.50 

Plus 25 per cent 4.12 



$20.62 



28 pounds Ham @ 17y 2 c $ 4.90 

24 pounds Shoulder @ 14c 3.36 

16 pounds Bacon Bellies @ 18c 2.88 

18 pounds Pork Loins @ 16c 2.88 

22 pounds Back Fat @ 12y 2 c 2.75 

6 pounds Leaf Lard @ 15c 90 

10 pounds Head @ 8c 80 

5 pounds Feet @ 5c 25 

12 pounds Trimmings @ 10c . . 1.20 

4 pounds Spare Ribs @ 13c 52 

3 pounds Neck Bones @ 7c 21 

2 pounds Waste 

150 pounds Bringing $20.65 

To Sell a 150-Pound Hog, Cost 12 Cents. 

150 pounds @ 12c, cost $18.00 

Plus 25 per cent. 4.50 

$22.50 

28 pounds Ham @ 18c $ 5.04 

24 pounds Shoulder @ 15c 3.60 

16 pounds Bacon Bellies @ 19c 3.04 

18 pounds Pork Loins @ 18c 3.24 

22 pounds Back Fat @ 15c 3.30 ' 

6 pounds Leaf Lard @ 17c 1.02 

10 pounds Head @ 9c 90 

5 pounds Feet @ 5c 25 

12 pounds Trimmings @ lie 1.32 

4 pounds Spare Ribs @ 15c .60 

3 pounds Neck Bones @ 7c 21 

2 pounds Waste 

150 pounds Bringing $22.52 

Beyond this price I have had no experience, and if such 
shuold befall me, back to the farm with the pigs for me ! 



Copyrighted. 



THE EETAIL BUTCHER 45 



Poultry 



This is one of the most profitable things handled by 
the butcher, especially if he is fixed so he can feed the 
same to fatten. All kinds of poultry is easily fattened 
for the market if instructions given here are followed, 

To Fatten Poultry 

No matter how poor, they can be fattened, if they are 
healthy. Put them in clean pens, not crowding too much. 
Arrange perch poles irom % to 1 inch in diameter, 
enough to accommodate all of them at night. Cover the 
floor with sand or clay so you can keep it packed hard. 
If possible, get screenings from rock crusher; if not, get 
coarse sand or gravel. Keep a good supply in a trough 
in the pens, taking care to wet it occasionally with clean 
water and keep plenty of clean fresh water for them to 
drink. Sweep your floors clean two or three times a 
week. It won't do to allow filth to accumulate where 
they are confined. Feed as follows: The first day see 
that they get some ground bone, lean meat scraps, liver, 
or block scrapings. Take care that you don't feed too 
much of this. By watching their droppings you can tell 
how much of this food to feed as it acts as a laxative. 
For the morning and noon meals feed all the mash they 
will eat, made from corn meal or corn chops, wheat bran, 
cracked peas or beans, or all of these wet and mixed to 
a thick dough. You may add to this a few rock screenings 
or fine gravel. At night feed them all the whole corn, 
wheat or oats they will eat. By feeding in this way in 
six to nine days you can put all the fat on them they will 
carry. After the ninth day all you feed them is a loss 
as they cannot put on any more weight. 



Copyrighted. 



46 THE RETAIL BUTCHER 

If they are infested with lice or mites, wet an oat sack 
or two with crude petroleum or coal oil 'and hang it up 
so that they must pass under it to get water, having it low 
enough so that their backs must brush against it as they 
pass under or through. By doing this you can rid any 
flock of chickens or turkeys of lice in a day or two, and 
at the same time not disturbe them in the least. 

To fatten turkeys, feed the same as chickens, only add 
ground glass to their mash instead of gravel. If you can't 
get the .ground glass, get old bottles or earthenware, beat 
it up as fine as you can, and feed this to them instead. 
(This is meant for turkeys only.) In this way nine to 
twelve days will fatten a turkey all he will carry, at the 
same time giving their meat a rich, creamy appearance 
that no other method known will do. When it - is con- 
venient, feed a little ground alfalfa, waste vegetables or 
grass. Ducks- and geese are fed the same way as chickens 
successfully. 

Don't mix a separate shipment with your stock that is 
already on feed. Have separate pens. 

To Dress Poultry. 

Shrink for at least twelve hours before killing. Have 
the water hot, not quite boiling. Stick in neck, just back 
of head and sever artery, or cut across roof of the mouth. 
Throw a little lime in the scalding, vat, as this will whiten 
the skin ; pick while hot ; dip back into hot water two or 
three times, then put into a tub of ice water, the colder 
the better. Allow them to cool thoroughly before packing. 
This gives the bird an attractive appearance, and it is 
easy to sell good poultry at a good price. 

In killing ducks and geese, always pick the breast dry, 
as water won't easily penetrate the breast feathers. Then 
scald the same as chickens or turkeys ; wrap them in hot 
wet burlap (old sacks w T ill do) and let them steam ten or 
fifteen minutes. This will shrink the large feathers and 
make them dress easy. 



Copyrighted 



THE RETAIL BUTCHER 47 

Chickens, ducks and geese will half-dress — blood out 
and feathers off: Medium fat will half-dress 85. to 90 lbs. 
per 100 lbs,, live weight. Good fat will half-dress 88 to 
94 lbs. per 100 lbs., live weight. Medium fat will full- 
dress 80 to 85 lbs. per 100 lbs., live weight. Good fat will 
full-dress 85 to 90 lbs. per 100 lbs., live weight. 

Fowl cost $0.07 alive half-dressed $0.08 

Fowl cost .08 alive half-dressed •09 1 / 4 

Fowl cost .09 alive half-dressed .10% 

Fowl cost .10 alive half-dressed .ll 3 /4 

Fowl cost .11 alive half-dressed .13 

Fowl' cost • .12 alive half-dressed •14 1 / 4 

Fowl cost '.13 alive ........ half-dressed .15i/o 

Fowl cost .14 alive half-dressed .16% 

Fowl cost .15 alive .half-dressed .17% 

In dressing ducks and geese, add 1 cent per pound to 
cost on these tables. Dry, assort and put the feathers 
away — they are worth money. 

Fowl cost $0.08 alive. full-dressed $0.08% 

Fowl cost .08 alive full-dressed .09% 

Fowl cost .09 alive full-dressed .111/4 

Fowl cost .10 alive full-dressed •12 1 /> 

Fowl cost .11 alive full-dressed .13% 

Fowl cost .13 alive full-dressed .16 

Fowl cost .14 alive full-dressed .1714 

Fowl cost .15 alive full-dressed .18% 

To Sell Poultry at Retail to Realize 25 c / ( Profit. 

100 pounds Fowl @ 8c . . . $ 8.00 

Plus 25 per cent 2.00 

100 pounds Fowl @ 10c $10.00 

NOTE : — If they are kept iced they will not shrink, but 
if carried in cold rooms, refrigerators, displayed on coun- 
ters or hung on racks, allow 5 per cent, shrinkage. In 
this case you have 95 pounds, sell at 10% cents, bringing 

$9.97%. 

Copyrighted. 



48 THE EETAIL BUTCHEE 

100 pounds Fowl @ 9c, cost $ 9.00 

Plus 25 per cent 2.25 

$11.25 
100 pounds Fowl @ liy 2 c ....... .$11.50 

If shrinkage is allowed, 95 pounds at 12 cents would 
be $11.40. 

100 pounds Fowl @ 10c, cost $10.00 

Plus 25 per cent 2.50 

$12.50 
Sell— . 

100 pounds @ 12i/ 2 c $12.00 

95 pounds @ 13*4 c ' 12.59 

100 pounds Fowl @ lie $11.00 

Plus 25 per cent 2.75 

$13.75 
Sell— 

100 pounds @ 13%c $13.75 

95 pounds @ 14%c '. 13.77 

100 pounds Fowl @ 12c, cost $12.00 

Plus 25 per cent 3.00 

$15.00 
Sell— 

100 pounds @ 15c $15.00 

95 pounds @ 16c . 15.20 

100 pounds Fowl @ 13c, cost $13.00 

Plus 25 per cent 3.25 

$16.25 
Sell— 

100 pounds @ 16^0 $16.25 

95 pounds @ 17c 16.25 

100 pounds Fowl @ 14c, cost $14.00 

Plus 25 per cent 3.50 

$17.50 

Copyrighted. 



THE RETAIL BUTCHER 49 

100 pounds @ 17y 2 c $17.50 

95 pounds @ 18y 2 c 17.57 

Sell— 

100 pounds Fowl @ 15c, cost $15.00 

Plus 25 per cent 3.75 



$18.75 
Sell— 

100 pounds @ 17%c $17.75 

95 pounds @ 183,4 c . . . , 17.33 

100 pounds Fowl @ 16c, cost $16.00 

Plus 25 per cent 4.00 



$20.00 
Sell— 

300 pounds @ 20c $20.00 

95 pounds @ 21c 19.95 

100 pounds Fowl @ 17c, cost $17.00 

Plus 25 per cent 4.25 



$21.25 
Sell— 

100 pounds @ 21V4c $21.25 

95 pounds @ 22V 2 c 21.37 

100 pounds Fowl @ 18c, cost $18.00 

Plus 25 per cent 4.50 



$22.50 
Sell— 

100 pounds @ 22i/ 2 c $22.50 

95 pounds @ 233/4c 22.56 

100 pounds Fowl @ 19c, cost $19.00 

Plus 25 per cent 4.75 



$23.75 
Sell— 

100 pounds @ 233/4c $23.75 

95 pounds @ 25c 23.75 



Copyrighted. 



50 THE EETAIL BUTCHER, 



100 pounds Fowl @ 20c, cost \ .$20:00 

Plus 25 per cent 5.00 

$25.00 
Sell— 

100 pounds @ 25c $25.00 

95 pounds @ 25*4c .. . . . 24.95 

100 pounds Fowl @ 21c, cost .$21.00 

Plus 25 per cent. 5.25 

$26.25 
Sell— 

100 pounds @ 26y 4 c $26.25 

95 pounds @ 27y 2 c 26.22 

100 pounds Fowl @ 22c, cost , . $22.00 

Plus 25 per cent. .' 5.50 

$27.50 
Sell— 

100 pounds @ 27y 2 c .$27.50 

95 pounds @ 29c 27,55 

100 pounds Fowl @ 23c, cost : .$23.00 

Plus 25 per cent. .......... 5.75 

$28.75 
Sell— 

100 pounds @ 283/4c $28.75 

95 pounds @ 30i/4c . 28.74 

100 pounds Fowl @ 24c, cost $24.00 

Plus 25 per cent. . . , 6.00 

Sell— $30.00 

100 pounds @ 30c $30.00 

95 pounds @ 3iy 2 c 29.92 

100 pounds Fowl @ 25c, cost $25.00 

Plus 25 per cent. 6.25 

Sell— $31.25 

100 pounds @ 3114c . .$31.25 

95 pounds @ 33c 31.35 



Copyrighted. 



THE BET AIL BUTCHER 51 

Now, Mr. Butcher, how many of you average 25 per 
cent, on all the poultry you handle? Kest assured that 
these figures are facts and were made when I was selling 
poultry the same as you are todaj 7 . They were jotted 
down on wrapping paper, bill heads, etc., and taken home 
with me at night, hence this information. Figures can't 
lie! If you cannot get the price, get out of the busi- 
ness. Don't waste your time and capital spoiling the 
business of another man who knows how to sell goods. 
Dress your poultry often and sell it while it is fresh. If 
through carelessness you let one go to the waste box 'you 
must sell the rest of the- lot at an advanced price to over- 
come the loss. In such a case you cannot compete as 
your competitor don't have to raise his price to account 
for your mistakes. 

Freezing Poultry. 

If you would freeze poultry, take care that it is No. 1 
stock, half dressed. Place in clean barrels or boxes with 
vent holes in same to allow the air to circulate through 
them. Pack your fowls tight in the boxes, back down, 
wings folded' natural, head and feet straightened out. 
When taken out of the freezer to sell, thaw them out in 
vats or barrels of cold water. When thoroughly thawed, 
dry with a clean cloth. Few buyers can tell the differ- 
ence between them and fresh stock. 



Copyrighted 



52 THE RETAIL BUTCHER 



To Sell Smoked Hams and 
Bacon at Retail 



These vary as to shrinkage as the methods of handling 
differ. Smoked hams and bacon, if kept in a refrigerator, 
will not shrink, but if exposed to the open air, as they 
are when hung on display racks, stocked on counters, dis- 
played in show windows, etc., they will shrink 5 per cent. 
You buy 100 pounds ham and sell 95 pounds. In high al- 
titudes allow 7 per cent. 

100 pounds Ham or Bacon @ 10c, cost $10.00 

Plus 25 per cent 2.50 

$12.50 
95 pounds Sell @ 13%c $12.59 

If handled quickly you may sell at 13 cents. You must 
bear in mind that on 100 pounds of 12-pound average 
hams you must give good weight to your customer eight 
times, while you have only received it once on the whole 
sack. Here you have 1 pound of sack, and often, if your 
hams are wrapped, 2 pounds of paper, that won't bring 
anything. When possible, buy your hams and bacon loose 
and unwrapped. This does away with the packers' profit 
on burlap and cheap paper. 

100 pounds Ham or Bacon @ lie, cost $11.00 

Plus 25 per cent 2.75 

$13.75 
95 pounds Sell @ 14%c $13.77 

100 pounds Ham or Bacon @ 12c, cost $12.00 

Plus 25 per cent 3.00 

$15.00 
95 pounds Sell @ 15%c $14.95 * 

Copyrighted. 



THE EETAIL BUTCHER 53 

100 pounds Ham or Bacon @ 13c, cost $13.00 

Plus 25 per cent 3.25 

$16.25 
95 pounds Sell @ 17c $16.15 

100 pounds Ham or Bacon @ 14c, cost $14.00 

Plus 25 per cent 3.50 

$17.50 
95 pounds Sell @ 18y 2 c $17.57 

100 pounds Ham or Bacon @ 15e, cost $15.0 

Plus 25 per cent 3.75 

$18.75 
95 pounds Sell @ 1994c $18.76 

100 pounds Ham or Bacon @ 16c, cost $16.00 

Plus 25 per cent 4.00 

$20.00 
95 pounds Sell @ 21c $19.95 

100 pounds Ham or Bacon @ 17c, cost $17.00 

Plus 25 per cent 4.25 

$21.25 
95 pounds Sell @ 22c $21.40 

100 pounds Ham or Bacon @ 18c, cost $18.00 

Plus 25 per cent 4.50 

$22.50 
95 pounds Sell @ 23%c $22.32 

100 pounds Ham or Bacon @ 19c, cost $19.00 

Plus 25 per cent 4.75 

$23.75 
95 pounds Sell @ 25c $23.75 



Copyrighted. 



54 THE EETAIL BUTCHER 

100 pounds Ham or Bacon @ 20c, cost $20.00 

Plus 25 per cent. .......: 5.00 

$25.00 
95 pounds Sell @ 26%c $24.94 

100 pounds Ham or Bacon @ 21c, cost $21.00 

Plus 25 per cent 5.25 

$26.25 
95 pounds Sell @ 27%c $26.36 

100 pounds Ham or Bacon @ 22c, cost $22.00 

Plus 25 per cent 5.50 

$27.50 . 
95 pounds Sell @ 29c $27.55 

If hams or bacon are bought unwrapped it is safe to 
sell from ^4 to % a cent under these tables. Parchment 
paper or paraffine-wrapped stock will shrink not over 
3 per cent. If sold in original package you are safe in 
selling these from y 2 to 1 cent under these tables. The 
high or low cost of goods must govern this. 

To Sell Sliced Hams. 

In buying hams or bacon to slice, take care to buy No. 
1 well-trimmed stock. 

15 pounds Ham @ 10c, cost $ 1.50 

Plus 25 per cent. . , .37 

$ 1.87 

11 pounds Sliced Ham @ 15c $ 1.65 

2y 2 pounds Shank @ 7c .17 

1 pound Rump end @ 7c 07 

V2 pound Shrinkage and Waste 

15 pounds Bringing $ 1.89 

NOTE : — It is seldom necessary to sell your sliced ham 
under 20 cents, no matter how cheap you buy. 

Copyrighted. 



THE EETAIL BUTCHER 55 

15 pounds Ham @ lie, cost 1.65 

Plus 25 per cent 41 

$ 2.06 

11 pounds Sliced Ham @ 17c $ 1.92 

2i/ 2 pounds Shank @ 7c .17 

1 pound Rump @ 7c 07 

% pound Shrinkage and AVaste 

15 pounds Bringing $ 2.16 

15 pounds Ham @ 12c, cost $ 1.80 

Plus 25 per cent 45 



$ 2.25 



11 pounds Sliced Ham @ 18c $ 1.98 

2% pounds Shank and Rump @ 8c 28 

/i pound Shrinkage and Waste 

15 pounds Bringing $ 2.26 

15 pounds Ham @ 13c, cost $ 1.95 

Plus 25 per cent 49 

$ 2.44 

11 pounds Sliced Ham lb 20c $ 2.20 

31/2 pounds Shank and Rump @ 8c 28 

% pound Waste 

15 pounds Bringing $ 2.48 

15 pounds Ham @ 14c. cost $ 2.10 

Plus 25 per cent 52 



% 2.62 



11 pounds Sliced Ham @ 22c $ 2.42 

3V2 pounds Shank and Rump @ 8c 28 

V-2 pound Shrinkage and Waste 

15 pounds Bringing $ 2.70 

Copyrighted. 



56 THE RETAIL BUTCHER 

15 pounds Ham @ 15c, cost $ 2.25 

Plus 25 per cent 56 

$ 2.81 

11 pounds Sliced Ham @ 23c $ 2.53 

3% pounds Shank and Rump @ 10c 35 

% pound Shrinkage and Waste 

15 pounds Bringing $ 2.88 

15 pounds Ham @ 16c, cost $ 2.40 

Plus 25 per cent 60 

$ 3.00 

11 pounds Sliced Ham @ 25c $ 2.75 

3Y2 pounds Shank and Rump @ 10c 35 

% pound Shrinkage and Waste 

15 pounds Bringing $ 3.10 

15 pounds Ham @ 17c, cost $ 2.55 

Plus 25 per cent 64 

11 pounds Sliced Ham @ 26c . $ 2.86 

3% pounds Shank and Rump @ 10c 35 

x /2 pound Waste 

15 pounds Bringing $ 3.21 

15 pounds Ham @ 18c, cost $ 2.70 

Plus 25 per cent 67 



$ 3.75 



11 pounds Sliced Ham @ 27y 2 c $ 3.02 

3% pounds Shank and Rump @ 10c 35 

% pound Waste 

15 pounds bringing $ 3.37 



Copyrighted. 



THE EETAIL BUTCHER 57 

15 pounds Ham @ 19c, cost $ 2.85 

Plus 25 per cent 71 

$ 3.56 

11 pounds Sliced Ham @ 29c $ 3.24 

31/0 pounds Shank and Rump @ 10c 35 

1/2 pound Shrinkage and Waste 

15 pounds Bringing $ 3.59 

15 pounds Ham @ 20c, cost $ 3.00 

Plus 25 per cent 75 

$ 3.75 

11 pounds Sliced Ham @ 30c $ 3.30 

31/0 pounds Shank and Rump @ 12c 42 

V'l pound Shrinkage and Waste 

15 pounds Bringing $ 3.72 

To Sell Sliced Bacon, add 2 to 5 cents per pound to 
whole slab price. If you cut well-trimmed stock your 
waste is very small. 



To Sell Boiled Ham 



10 pounds Boiled Ham @ 15c, cost $ 1.50 

Plus 25 per cent 37 



* 1.87 



8y 2 pounds Sliced Ham @ 21c $ 1.78 

1 pound Shank @ 10c 10 

% pound Waste ' 

10 pounds Bringing $ 1 .88 



Copyrighted. 



58 THE EETAIL BUTCHER 

10 pounds Boiled Ham @ 17c, cost $ 1.70 

Plus 25 per cent 42 



$ 2.12 



8y 2 pounds Boiled Ham @ 25c $ 2.12 

1 pound Shank @ 10c 10 

!/2 pound Waste .... 

10 pounds Bringing $ 2.22 

10 pounds Boiled Ham @ 19c, cost $ 1.90 

Plus 25 per cent 47 

$ 2.37 

8% pounds Sliced Ham @ 26c $ 2.21 

1 pound Shank @ 10c 10 

V2 pound Waste 

10 pounds Bringing $ 2.31 

10 pounds Boiled Ham @ 21c, cost $ 2.10 

Plus 25 per cent 52 

$ 2.62 

Sy 2 pounds Sliced Ham @ 30c $ 2.55 

1 pound Shank @ 10c 10 

V2 pound Waste 

10 pounds Bringing $ 2.65 

10 pounds Boiled Ham @ 23c, cost $ 2.30 

Plus 25 per cent 57 

$ 2.87 

8y 2 pounds Sliced Ham @ 32y 2 c $ 2.76 

1 pound Shank @ 10c . 10 

V2 pound Waste 

10 pounds Bringing $ 2.86 

Copyrighted. 



THE RETAIL BUTCHER 59 

10 pounds Boiled Ham @ 25c, cost $ 2.50 

Plus 25 per cent ; 62 

$ 8.12 

8 x /2 pounds Sliced Ham @ 35c $ 2.97 

1 pound Shank @ 10c 10 

V-2 pound Waste 

10 pounds Bringing $ 3.07 

NOTE : — Few Butchers make their own boiled hams, 
as it don't pay to make them when you can buy a better 
ham from the packer at the cost of making. If you sell 
much boiled ham and sliced bacon buy one of the im- 
proved Slicers, preferably the Name of Slicer to Come. 
They will soon pay for themselves, as no butcher can slice 
so satisfactorily by hand. 

To Find Cost of Cured Meats. 

You alone can determine this, as it depends upon wheth- 
er you must have refrigeration or not. The cost and rate 
of interest on your money while they are in pickle, and 
the labor you use in handling same. Hams and shoulders 
will lose from pickled to smoked, from 6 to 8 per cent. ; 
bacon will lose from 7 to 10 per cent. For example : 

100 lbs. Pickled Hams cost 12c $12.00 

92 lbs. Pickled Hams @ 13c, cost $11.96 

It is usually safe to add 1 cent per pound from pickled 
to smoked on hams, bacon and shoulders that cost under 
12 cents. Over 12 cents, add IV2 cents. If you canvas or 
wrap them, the added weight will often more than pay 
for the material and labor used. 

Never buy canvased hams or bacon to slice. 

To Cure Fancy Hams. 

Take care in selecting your hams to get them, if possi- 
ble, of a uniform size. Use the same method as for curing 
fancy bacon, only rub the face of your hams good with 
salt and saltpeter. Inject a little saltpeter into the mar- 

Copyrighted. 



60 THE RETAIL BUTCHER 

row of the bone ; pack in barrels or vates the same as 
bacon, only use more of the pickle. Let stand for from 
40 to 60 days. This depends on the weight of your hams. 
Take out of brine, soak in plenty of fresh water 24 hours ; 
scrub with brush and smoke from 2 to 3 days, smoke over 
a slow fire. For smoke wood, use corn cobs or hardwood, 
hickory is the best. No hams will keep longer or com- 
mand a better price than those handled in this way. You 
may call them any name you choose. No pork packer in 
America can make a better ham. Farmers and stockmen 
who cure their own hams, will find this far superior to the 
old-style dry salt hams. 

To Cure Fancy Bacon. 

Take 10 pounds salt; 5 pounds brown cane sugar; 2 
ounces pulverized saltpeter; 14 i>ound ground white pep- 
per. Mix them thoroughly, cover bottom of barrel V^-inch 
thick with this. Then put layer of bacon; press down; 
then cover % inch thick with this paste. Slightly dampen 
with water, and so on until you have your barrel full. 
Weigh down and let stand 20 to 40 days. This depends 
upon the weight of your bacon. This will of itself make 
a thick brine and cures the finest flavored and best keep- 
ing bacon before the public today. There is none superior 
to this. 

To Cure Bacon — To Smoke. 

Make brine the same as for hams. Stand bacon on edge 
in barrels. Cover with brine ; let stand for 10 days. 
Change brine. Let stand 10 days more. 8 to 12-pound 
average bacon will cure in 20 days ; 12 to 16-pound average 
bacon in 30 days. One change of brine is usually enough 
for bacon. Take out of brine, soak in fresh water for 24 
hours. Scrub with soft brush or coarse cloth. Hang up 
to drain for 12 hours, then smoke over a slow tire for 
24 hours. 

Hams and bacon, from pickle to smoke, will shrink 
from 7 to 10 per cent. 



Copyrighted. 



THE EETAIL BUTCHER 61 

To Sweet-Pickle Hams. 

See that you have good, pure water. Water that con- 
tains alkali will not do. If you have any doubts as to the 
water, better have an analysis made. Make a brine strong 
enough to float a fresh egg or a potato ; let it settle and 
skim off top until clear of foam. To each 10 gallons of 
brine add 5 pounds brown cane sugar ; iy 2 ounces saltpe- 
ter. If your hams are large, run a testing awl into the 
center two or three times so brine will readily go to the 
bone. Rub a little salt and saltpeter on face of your hams 
and pack in barrels face up. Cover with brine ; weight 
down so brine will cover. If weather is not cold, put in 
refrigeration. Let stand 10 to 12 days. Take out ; make 
new brine same as before ; stand on edge for 15 days, then 
change again as before and let stand 15 days more. If 
the hams are large, it will take from 40 to 60 days to cure 
them. If small, will cure in 30 days. 

To Smoke — Take out of brine, soak in fresh water for 
24 hours, then scrub them with a brush. Hang up for 
a day to drain, then smoke over a sIoav fire for 48 hours 
or a little longer if the weather is hot. 



To Cut and Sell Extra Beef Rounds, Rump. 

68 pounds Round @ 6c, cost $ 4.08 

Plus 25 per cent 1.02 



$ 5.10 



35 pounds Round Steak @ 10c $ 3.50 

12 pounds Rump Roast @ 7c 84 

6 pounds Back Round @ 7c 42 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone @ 2 1 /9C 05 

4 pounds Lean Meat @ 6c 24 

3 pounds Waste 

68 pounds Bringing $ 5.10 



Copyrighted. 



62 THE EETAIL BUTCHER 

68 pounds Round @ 7c, cost $ 4.76 

Plus 25 per cent 1.19 



$ 5.95 



35 pounds Round Steak @ 12c $ 4.20 

12 pounds Rump Roast @ 8c .... 96 

6 pounds Back Round @ 8c . 48 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone @ 2y 2 c 05 

4 pounds Lean Meat @ 5c 20 

3 pounds Waste 



68 pounds Bringing $ 5.94 

68 pounds Round @ 8c, cost $ 5.20 

Plus 25 per cent ^_ 1.30 



$ 6.50 

35 pounds Round Steak @ 12c $ 4.20 

12 pounds Rump Roast @ 8c 96 

6 pounds Back Round @ 8c 48 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone @ 2%c 05 

4 pounds Lean Meat @ 5c 20 

3 pounds Waste 



68 pounds Bringing $ 5.94 

68 pounds Round @ 8c, cost $ 5.20 

Plus 25 per cent 1.30 



$ 6.50 

35 pounds Round Steak @ 13c $ 4.55 

12 pounds Rump Roast @ 9c 1.08 

6 pounds Back Round @ 9c 54 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone @ 2%c 05 

4 pounds Lean Meat @ 6c 24 

3 pounds Waste 



68 pounds Bringing $ 6.51. 



Copyrighted. 



THE RETAIL BUTCHER 63 

68 pounds Round @ 9e, cost $ 6.12 

Plus 25 per cent 1.28 

* 7.40 

35 pounds Round Steak @ 15c $ 5.25 

12 pounds Rump Roast @ 10c 1.20 

6 pounds Back Round @ 10c 60 

2 pounds Rump Soup Bone 05 

1 pounds Lean Meat @ 6c 21 

3 pounds Waste 

68 pounds Bringing $ 7.39 

68 pounds Round @ 10c, cost $ 6.80 

Plus 25 per cent 1.70 

35 pounds Round Steak @ 17c $ 5.95 

12 pounds Rump Roast @ 12Voc 1.50 

5 pounds Back Round @ 121/2 c 75 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone @ 2 X /2C 05 

4 pounds Lean Meat @ 7c 28 

3 pounds Waste 

68 pounds Bringing $ 8.58 

68 pounds Round @ lie, cost $ 7.48 

Plus 25 per cent 1.87 



$ 9.35 



35 pounds Round Steak @ 18c $ 6.50 

12 pounds Rump Roast @ 15c 1.80 

5 pounds Back Round @ 12V L >c 75 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone 05 

4 pounds Lean Meat @ 10c 40 

3 pounds Waste 

68 pounds Bringing $ 9.35 



Copyrighted. 



64 THE RETAIL BUTCHER 

68 pounds Round @ 12c, cost $ 8.16 

Plus 25 per cent 2.04 

$10.20 

35 pounds Round Steak @ 20c $ 7.00 

12 pounds Rump Roast @ 16c 1.92 

6 pounds Back Round @ 12%c 75 

6 pounds Shank Bone 05 

2 pounds Rump Soup Bone 05 

4 pounds Lean Meat @ 10c 50 

3 pounds Waste 

68 pounds Bringing $10.17 

The price of Rounds is governed by the cost of hind 
quarters, but often when the packers are getting a good 
price for Loins they will sell you good Rounds for less 
than you can cut them out of a carcass yourself. 

To Sell Extra Beef Loins. 

42 pounds Loin @ 10c, cost $ 4.20 

Plus 25 per cent. . 1.05 

$ 5.25 

26 pounds Loin @ 13c $ 3.38 

12 pounds T Bone and Short Cuts @ 15c . . . 1.80 

4 pounds Waste 

42 pounds Bringing $ 5.18 

These tables are for trimmed loins, kidneys and suet 
out and flank off. When you buy extra loins see that 
they are trimmed properly or you must allow for this. 
Render your suet while it is fresh and grind your bones 
if you have a mill and you can sell this. Waste will 
figure 2 pounds less. 

42 pounds Loin @ lie, cost $ 4.62 

Plus 25 per cent 1.15 



$ 5.77 

26 pounds Loin @ 14c $ 3.64 

12 pounds T Bone and Sort Cuts @ 17y 2 c. . 2.10 
4 pounds Waste 

42 pounds Bringing $ 5.74 



Copyrighted. 



THE RETAIL BUTCHER 65 

42 pounds Loin @ 12c, cost $ 5.04 

Plus 25 per cent 1.26 



$ 6.30 



26 pound's Loin Steak @15c $ 3.90 

12 pounds T Bone and Short Cut @ 20c . . . 2.40 
4 pounds Waste 



42 pounds Bringing $ 6.30 

42 pounds Loin @ 13c, cost $ 5.46 

Plus 25 per cent 1.34 



$ 6.80 



26 pounds Loin Steak @ 17%c $ 4.55 

12 pounds T Bone and Short Cuts @ 20c . . . 2.40 
4 pounds Waste 



42 pounds Bringing $ 6.95 

42 pounds Loin @ 14c, cost $ 5.88 

Plus 25 per cent 1.47 



$ 7.35 



26 pounds Loin Steak @ 19c $ 4.94 

12 pounds T Bone and Short Cuts @ 21c . . . 2.52 
4 pounds Waste 



42 pounds Bringing $ 7.46 

42 pounds Loin @ 14c, cost $ 6.30 

Plus 25 per cent 1.57 



$ 7.87 



26 pounds Loin Steak @ 20c $ 5.20 

12 pounds T Bone and Short Cuts @ 23c . . . 2.76 
4 pounds Waste 



42 pounds Bringing $ 7.96 



Copyrighted. 



66 THE EETAIL BUTCHEE 

42 pounds Loin @ 16c, cost $ 6.72 

Plus 25 per cent 1 .43 



$ 8.35 



26 pounds Loin Steak @ 21c $ 5.46 

12 pounds T Bone and Short Cuts @ 25c . . . 3.00 
4 pounds Waste 

42 pounds Bringing $ 8.46 

42 pounds Loin @ 17c, cost $ 7.14 

Plus 25 per cent .\ . 1.78 



$ 8.92 



26 pounds Loin Steak @ 22y 2 c $ 5.85 

12 pounds T Bone and Short Cuts @ 25c . . . .300 
4 pounds Waste 

42 pounds Bringing $ 8.85 

42 pounds Loin @ 18c, cost $ 7.56 

Plus 25 per cent 1.89 



$ 9.45 



26 pounds Loin Steak @ 24c $ 6.24 

12 pounds T Bone and Short Cuts @ 27c. . . 3.24 
4 pounds Waste 

42 pounds Bringing $ 9.48 

42 pounds Loin @ 19c, cost $ 7.98 

Plus 25 per cent 2.00 

$ 9.98 

26 pounds Loin Steak @ 25c $ 6.50 

12 pounds T Bone and Short Cuts @ 30c. . . 3.60 
4 pounds Waste 

42 pounds Bringing . $10.10 

Copyrighted. 



THE RETAIL BUTCHER 67 

42 pounds Loin @ 20c, cost $ 8.40 

Plus 25 per cent 2.10 



$10.50 

26 pounds Loin Steak @ 27c $ 7.02 

12 pounds T Bone and Short Cuts @ 30c. . . 3.60 
4 pounds Waste 

42 pounds Bringing $10.62 



To Sell Beef by Per Cent. 

lS 1 ^ per cent, round steak. 
15% per cent, loin steak. 
6 per cent, rump roast. 

3 per cent, back round. 

4 per cent, flank and cod. 
2 per cent. suet. 

7V2 per cent, shank meat on. 

2 per cent. neck. 

Ll 1 /^ per cent, prime ribs. 

11 per cent, plate. 

22 per cent, square chuck. 

2 per cent, waste. 



100 per cent. 

To Sell Pork by Per Cent. 

19 per cent, hams to sell fresh. 

16 per cent, shoulders to sell fresh 

12 per cent. loin. 

IOV2 per cent, bacon bellies. 

15 per cent, back fat. 

4 per cent, leaf lard. 

6I/2 per cent. head. 

3 per cent. feet. 

8 per cent, trimmings. 

3 per cent, spare ribs. 

2 per cent, neck bones. 

1 per cent, waste. 



100 per cent. 



Copyrighted. 



68 THE KETAIL BUTCHER 



To Sell Mutton by Per Cent 


27 


per 


cent. 


leg. 


32 


per 


cent. 


rack or chops. 


17 


per 


cent. 


shoulder. 


7 


per 


cent. 


neck. 


11 


per 


cent. 


breast. 


6 


per 


cent. 


waste. 


100 


per 


cent. 





High-Priced Beef and the Causes. 

There are just two reasons for this. The first is the 
fencing of the open range of the West, and the second is 
the enormous slaughter of veal. By courtesy of the U. S. 
Bureau of Statistics, I have secured a complete record 
of cattle and calves handled through the principal cities 
or markets, as shown below. I present herewith the re- 
ceipts of cattle for all purposes in 1900 : 

Chicago, 2,729,046 ; Sioux City, 300,437 ; Cleveland, 123,- 
552; Omaha, 828,204; Kansas City, 1,969,718; Cincinnati, 

171,850; St. Louis, 795,800; Peoria, ; St. Joseph, 

379,967; Denver, 239,606; Indianapolis, 139,722; Buffalo, 
; St. Paul, 176,172; Ft. Worth, ; Louis- 
ville, . Total, 7,872,074. 

The same cities in 1910 show as follows : Chicago, 3,- 
052,962; Sioux City, 411,096; Cleveland, 131,872; Omaha, 
1,223,533; Kansas City, 2,229,570; Cincinnati, 312,962; St. 
Louis, 1,356,232; Peoria, 48,878; St. Joseph, 510,297; Den- 
ver, 382,525; Indianapolis, 165,487; Buffalo, 220,345; St. 
Paul, 481,722; Ft. Worth, 784,987; Louisville, 125,958, or 
a total of 11,438,466, or a total increase of 3,566,392 cattle. 
This covers a period of ten years and is not mere guess 
work, but actual figures secured from the U. S. Bureau 
of Statistics and is authentic. 



Copyrighted. 



THE BETAIL BUTCHER 69 

Now, we will take up the calves handled in the same 
markets in 1900 and 1910, showing the fearful slaughter 
of our young cattle : 

l n 1900— Chicago, 136,310; Sioux City, ; Cleve- 
land, 33,572; Omaha, 274,479; Kansas City, 113.077; Cin- 
cinnati, 38,781; St. Louis, 207,998; Peoria, ; St. 

Joseph, 10,414; Denver, ; Indianapolis, 41.582; Buf- 
falo, ; St. Paul, 44,509; Ft, Worth. ; Louis- 
ville, . Total, 900,722 calves. 

And in 1910— Chicago, 502,064; Sioux City, 27,594: 
Cleveland, 24,364; Omaha, 424,583; Kansas City. 277,572; 
Cincinnati, 62,413; St. Louis, 452,145; Peoria, 45,679; St. 
Joseph, 54,258 ; Denver, 16,343 ; Indianapolis, 26,030 ; Buf- 
falo, 152,050; St. Paul, 121,944; Ft. Worth 285,545; Louis- 
ville, 34,384, or a grand total of 2,506,968. or an increase 
of 1,606,246. 

This gives the total number of cattle handled through 
these yards for all purposes. 

It is different with calves. Nearly all of them were 
sold for Veal and, as you know, there is not more than 
one-fourth of the calves sold for Veal that ever go through 
the stock yards. Most of them are slaughtered as it were 
right on the ground where they were born. Multiply the 
total of the 1900 statistics — 900,722, by 4, showing a total 
of 3,602,888, of which no less than 3.000,000 were slaught- 
ered. Now compare this with the grand total of the 
calves handled in 1910, which was 2.506,986, and multiply 
by 4, and you will get 10.027,876. At least 8,000,000 
calves were slaughtered in 1910, an increase over 1900 of 
5,000,000. It is easy to see when we get at the bottom of 
these facts the cause of the scarcity of cattle. 

I want to ask you now, Mr. Butcher, in the face of these 
startling figures, ''Can we, in justice to our homes, our 
nation and our business, afford to handle Veal .'" At least 
for the next few years. We raise the feed and have the 



Copyrighleil 



70 THE EETAIL BUTCHER 

pasture going to waste. If we had the cattle to use it 
this United States could feed two nations its size on good 
beef if we would quit slaughtering our calves. 

It 's up to you and me, yes all of us, to right this wrong. 
We can stop it if we refuse to buy them. Discourage the 
stockman in selling his calves for Veal. If we will or- 
ganize and try, in three or four years we will have enough 
cattle again to meet the demand, and at a price that will 
enable the stockman, the feeders and butchers all to make 
more money, and to give to the consumers enough good 
beef at a reasonable price to appease his hunger. WILL 
YOU HELP? 

To determine the actual cost of any cut from the car- 
cass handled by these tables deduct 20 per cent, from your 
selling price, this will give you the exact cost. 

This oftimes is necessary for in selling large quantities 
where your cost to sell is not so great, you may sell for 
less than 25 per cent and make money. 



Copyrighted. 



THE EETAIL BUTCHER 71 



Sausage 

TO SELL SAUSAGE. 



Pork Sausage, Mixed Sausage, Hamburger, Chili Meat. 
Bologna, Head Cheese, Liverwurst, Blood Sausage, Wein- 
nerwurst, Frankfurters. Nockwurst and Kloboska, figure 
4 per cent shrinkage and waste. 

Cost $0.07 Sell at *0.09 

Cost .08 ". Sell at .101/, 

Cost .09 Sell at .12% 

Cost .10 Sell at .13 

Cost .11 Sell at .14 

Cost .12 Sell at .15 

Cost .13 Sell at .17 

Cost .14 Sell at .18V 2 

Cost .15 Sell at .20 

Cost .16 Sell at .21 

Cost .17 Sell at .23 

Cost .18 Sell at .24 

Cost .19 Sell at .25 

Cost .20 Sell at .26 



MAKING OF SAUSAGE. 



This is one branch of a butcher's business that is an 
absolute necessity, and to succeed must be looked after 
by an experienced man and not left, as it often happens, 
to an apprentice or to drivers as is often the case. With 
a little practice and by following these recipes and with 
the proper machinery you can make sausage as good as 
the best, and by so doing you can turn all your scrap meat 
and trimmings into gold. 



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72 THE RETAIL BUTCHER 

The first thing is to buy a good mill, mixer and 
stuffer. Your lard kettle will do in a small shop for 
your cooking vat. Build a smoke house to suit your re- 
quirements. Build of brick, concrete or stone, and build 
it large enough for a growing business, as if you don't 
expect your business to grow you had better not build 
it at all. 

To Make Fancy Pork Sausage. 

Take 50 pounds moderately lean pork trimmings. If 
not, use fresh hams and shoulders. 10 ounces table salt ; 
4 ounces ground white pepper ; 1 ounce good sage ; 2 
ounces ground mace ; 1 ounce ground celery seed ; 1% 
ounces nutmeg; season before chopping. When chopped 
to desired fineness, add 10 pounds shaved ice or cold 
water as you put it through the mixer. If you have no 
mixer, mix it in a tub by hand. Stuff into sheep casings, 
or it can be sold in bulk. If it is to be shipped or kept in 
stock for a few days, use less water. 

NOTE : — There is no pork sausage made that will beat 
this as a trade getter. 

To Make Pork Style Sausage. 

In this you can use the small pieces that you are some- 
times forced to trim from roasts, steaks and chops ; in 
fact, use anything but mutton or kidney suet. Take 50 
pounds beef flanks, brisket, neck meat and trimmings from 
shanks ; 15 pounds pork trimmings, moderately fat ; 10 
ounces salt; 2 ounces sage ; 5 ounces ground white pepper, 
use a little cayenne pepper if desired; season before chop- 
ping. To mix, dissolve 4 pounds of a good binder in 11 
pounds of salt water ; mix thorougly ; sell in bulk or links. 
Make this often, keep it in sight, and call it The Butchers 7 
Friend. It is a good sausage made cheap. 



Copyrighted. 



THE EETAIL BUTCHER 73 

To Make Bologna Sausage. 

Take 75 pounds beef preserved for a few days with salt 
and saltpeter; 30 pounds fresh beef; 10 pounds fat pork; 
chop together very fine ; season with 15 ounces white or 
black pepper ; 3 ounces ground coriander ; 4 ounces ground 
cloves ; add 25 pounds shaved ice or cold water ; mix 
thoroughly; let stand a few hours; stuff tightly into beef 
middles ; hang up 30 minutes to dry casings ; smoke over 
a hot fire 20 minutes, then cook in hot water until they 
will float. After cooked, put into ice-cold water for a 
few minutes to shrink casings. Some use a little garlic 
or onions to flavor, but this spoils its keeping qualities. 

To Make Liver Sausage. 

This can be made from pig heads, cheek meat, pickled 
tongues, or almost anything that is good and sound. Cook 
your meat good and tender. To 100 pounds meat cook 10 
or 15 pounds liver. Grind it all very fine ; dissolve 6 
pounds of a good cereal filler into 15 pounds of the water 
your stock was cooked in ; salt to taste ; 12 ounces ground 
white pepper ; 2 pounds chopped onions ; 1 ounce ground 
cloves ; 2 ounces whole mustard seed ; mix thorougly 
stuff into desired casings ; scald the casings just a little 
don't cook them. Cool them for an hour in ice water 
hang up to dry. They must be kept in refrigeration. If 
desired to be kept long, make a weak brine of salt and 
water and keep them well covered ; in this way they will 
keep indefinitely, and always look fresh when displayed. 

To Make Country Style Pork Sausage. 

Take 40 pounds lean pork trimmings. If not, use hams 
or shoulders. Season with 7 ounces table salt ; 3 ounces 
ground white pepper ; y 2 ounce ground cayenne pepper ; 
1% ounces good sage ; add 6 pounds shaved ice or ice 
water while mixing. Sell in bulk or links. There is a 
demand in all localities for pure pork sausage and will 
always sell at a good profit when your trade knows that 
you make it PURE. 



Copyrighted. 



74 THE RETAIL BUTCHER 

Smoked Pork Sausage. 

Use the same recipes as for Country Style Pork Sausage, 
only season a little higher, using plenty of salt and omit- 
ting the water. Stuff into links and smoke 6 to 12 hours 

over a slow fire. 

Summer Sausage. 

Take 50 pounds lean beef, thoroughly cured with salt 
and saltpeter; chop fine, then add 25 pounds dry salt fat 
backs, chopped into small cubes, with 14 ounces ground 
white pepper ; 3 ounces whole mustard seed ; % ounce car- 
damon seed ; % ounce ground coriander ; mix thoroughly ; 
put in refrigerator for 12 hours, stirring it up two or three 
times to allow it to become thoroughly chilled. Stuff 
into hog bungs tightly, hang up by big end a few days in 
an open room to allow to become thoroughly dry; then 
smoke two or three days over a slow fire. This makes 
an excellent sausage, and will keep as long as you desire 
to hold it. The older it gets the better price it will com- 
mand. 

To Make Weinnerwurst. 

Take 50 pounds lean Pork; 50 pounds Beef that has 
been preserved with salt and saltpeter; 15 pounds fat- 
pork. Season with 12 ounces ground black pepper; 2 
ounces garlic ; 5 ounces mace ; add 30 pounds shaved ice or 
ice water while mixing. Stuff into sheep casings ; cook 
same as bologna ; smoke from 2 to 3 hours over a slow fire ; 
tie into bunches of desired size. This will make better 
weinnerwurst than you can buy from the packers. If you 
are forced to compete in a wholesale way, use less pork, 
and add veal necks or shoulders if you are long on them, 
or more beef; if your beef is thoroughly preserved it will 
make them salty enough ; if not, add a little salt ; the taste 
tells. 

To Make Head Cheese. 

One hundred pounds salted pig heads; 20 pounds beef 
scraps — cheek meat will do. You may add a few beef 
tongues or chuck meat ; cook thoroughly ; take out all 
bones. To 90 pounds meat use 12 ounces pepper ; 2 ounces 



Copyrighted. 



THE EETAIL BUTCHER 75 

mustard seed ; 2 ounces coriander ; 1 ounce allspice ; stuff 
into desired casings ; cook for 15 to 20 minutes ; then put 
into ice water to shrink casings. 

NOTE : — You can use the pig skins saved from your 
lard and sausage trimmings to a good advantage here. 
They help to make a good head cheese. Add to your 
meat a part of the broth it is cooked in. It will jell when 
cold. 

To Make Dried Beef. 

Take beef rounds ; divide from the seams. Take 20 
pounds salt; 5 pounds brown sugar; 2 ounces pulverized 
saltpeter. Cover bottom of barrel with this, then put 
layer of meat, then a thin layer of pickle, about % inch 
thick, until you have a barrelful. Weight down as tight- 
ly as possible and add enough distilled water to cover. 
Put in refrigeration for 30 days, then, if the pieces are not 
too large, it will be thoroughly cured. Take out and soak 
in plenty of fresh water for 24 hours. String, hang up to 
dry, and then smoke over a slow fire for three or four 
days. This makes excellent dried beef. Slice it as sold or 
slice it on your slicing machine, as it cuts more uniformly 
than you can by hand, and will readily bring from 35 
to 50 cents per pound. 

To Make Lard. 

Always render in open kettle. Run the fat through a 
coarse chopper, if you have one. If not, cut into small 
cubes as near uniform as possible. Put a little water in 
the kettle to start, then put in the lard. Start to cook 
on a slow fire. After it begins to boil, increase your fire, 
but take care not to get it too hot. Cook until the scrap 
is dark-yellow ; then let your fire slow down. Strain into 
cooler or agitator. Have press clean and press the scraps 
as dry as possible. A few Irish potatoes cut into cubes 
and a handful of slacked lime added to it while cooking 
will add to the quality and remove any odor if your fat 
should be slightly tainted. Put into pails while warm — 
not too hot. Don't cover the pails until the lard is cool. 
This will give the top a crinkled appearance and will 
look like pure leaf lard. 



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76 THE RETAIL BUTCHER 



Lard 



To Make Lard With Beef Fat Added. 



This can always be made cheaper than pure lard, and 
with care, made so that few housewives can detect the 
difference. Some of them prefer this to pure lard. Take 
70 pounds good, clean beef suet ; 23 pounds leaf lard and 
fat; 2 pounds fat from cured smoked hams; render the 
same as pure lard, but in this case see that it is not too 
cold as it comes from your agitator. If made in this 
way it will look and smell like pure lard, and in most 
cases, gives entire satisfaction. 

Differentials on Lard. 

As the package decreases in size the cost advances, thus : 

Tierce Base $0.09 

80- lb. Tub ....$0.09% 
20- lb. Tin .... 
5-lb. Tin .... 



50- lb. 


Tin. . 


..$0.0914 


10- lb. 


Tin.. 


. . .091/2 


3-lb. 


Tin. . 


.. .10 



To render lard from all the fat as it comes from the 
hog: 

100 lbs. Fat from medium fat hogs renders 70 to 74 lbs. 
100 lbs. Fat from good fat hogs renders 78 to 84 lbs. 
100 lbs. Fat from extra fat hogs renders 85 to 90 lbs. 
100 lbs. Leaf lard will render 92 to 96 lbs. 

Fat from grass or slop-fed hogs will render less than 
the above tables, as the fat contains more water than the 
fat of grain-fed hogs. 

Add your time and fuel to get cost of lard. For ex- 
ample : 

100 pounds Fat costs $ 9.00 

Labor and fuel 80 



$ 9.80 



Copyrigntea. 



THE RETAIL BUTCHER 77 

Making your lard cost you 12 1 /4 cents per pound. It is 
safe to add 1 cent per pound to the cost of your lard 
from the fat for labor and fuel. 

Lard Pails. 

See that they are made the right size, for the lard and 
pails to weigh the number of pounds desired, as lard in 
pails is always sold gross weight. Have your business 
name and address stamped plainly on the pails. This is 
a good advertisement that costs but little. 

To Sell Lard at Retail. 

If lard is sold in bulk, it should always be kept in re- 
frigeration unless the weather is very cold. Take care 
not to split nor mar the head of your tierce, for when 
empty a good lard barrel is worth from 75 cents to $1.50. 
Sell in oyster pails or maple trays. Keep small squares 
of parchment paper to cover the lard, as it will not pene- 
trate this paper as it will the common wrapping paper. 
You must allow 5 per cent, waste, for no matter how 
carefully you handle it you will lose 5 pounds to 100 
pounds. 

100 pounds Lard @ 8c, costs $ 8.00 

Plus 25 per cent 2.00 

$10.00 
95 pounds Sell @ 10y 2 c, brings $ 9.97 

100 pounds Lard @ 9c, costs $ 9.00 

Plus 25 per cnet 2.25 

$11.25 
95 pounds Sell @ ll%c, brings $11.15 

It is seldom necessary to sell bulk lard in small quanti- 
ties for less than 15 cents per pound, no matter how cheap 
you buy. 

100 pounds Lard @ 10c, costs $10.00 

Plus 25 per cent 2.50 

$12.50 
95 pounds Sell @ 13c, brings $12.35 

Copyrighted. 



78 THE EETAIL BUTCHEE 

100 pounds Lard @ lie, costs $11.00 

Plus 25 per cent 2.75 

$13.75 
95 pounds Sell @ 14%c, brings $13.77 

100 pounds Lard @ 12c, costs $12.00 

Plus 25 per cent 3.00 

$15.00 
95 pounds Sell @ 16c, brings $15.20 

100 pounds Lard @ 13c, costs $13.00 

Plus 25 per cent 3.25 

$16.25 
95 pounds Sell @ 17c, brings $16.15 

100 pounds Lard @ 14c, costs $14.00 

Plus 25 per cent 3.50 

$17.50 
95 pounds Sell @ 18V 2 c, brings $17.57 

100 pounds Lard @ 15c, costs $15.00 

Plus 25 per cent 3.75 

$18.75 
95 pounds Sell @ 20c, brings $19.00 

To Sell Lard in Pails. 

This is the easiest and most profitable way to handle 
lard. In this way you have no waste and at the same 
time can assure your patrons that they are getting full 
weight and clean lard. As you know, in selling lard in 
bulk you are forced to sometimes bring back empty pails 
from your patrons' houses and wash them of the fried 
meat grease and other filth they may contain. 

50-pound Tin @ 8c, costs $ 4.00 

Plus 25 per cent 1.00 

Sell at : $ 5.00 



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THE RETAIL BUTCHER 79 

If you sell bulk lard from 50-pound tins you must figure 
5 per cent, waste, as you have paid as much per pound for 
the tin as you have for the lard. An empty 50 seldom 
sells for over 20 cents, if you can sell them at all. 

If the packers sell to consumers you can best right 
this wrong through organization. 

50-pound Tin @ 9c, costs $ 4.50 

Plus 25 per cent 1.12 

Sell at $ 5.62 

50-pound Tin @ 10c, costs $ 5.00 

Plus 25 per cent 1.25 

Sell at $ 6.25 

50-pound Tin @ lie, costs $ 5.50 

Plus 25 per cent 1.37 

Sell at $ 6.87 

50-pound Tin @ 12c, costs $ 6.00 

Plus 25 per cent 1.50 

Sell at $ 7.50 

50-pound Tin @ 13c, costs $ 6.50 

Plus 25 per cent 1.62 

Sell at $ 8.12 

50-pound Tin @ 14c, costs $ 7.00 

Plus 25 per cent 1.75 

Sell at $ 8.75 

50-pound Tin @ 15c, costs $ 7.50 

Plus 25 per cent 1.87 

Sell at $ 9.37 



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80 THE RETAIL BUTCHER 

Few private families buy 50 pounds lard at a time, this 
size being sold principally to hotels and restaurants. You 
can deviate from these tables according to your cost to 
sell. 

To Sell Lard in 20-Pound Tins. 

20-pound Tin @ 8c, costs $ 1.60 

Plus 25 per cent 40 

Sell at $ 2.00 

20-pound Tin @ 9c, costs $ 1.80 

Plus 25 per cent 45 

Sell at ... $ 2.25 

20-pound Tin @ 10c, costs $ 2.00 

Plus 25 per cent 50 

Sell at $ 2.50 

20-pound Tin @ lie, costs $ 2.20 

Plus 25 per cent 55 

Sell at $ 2.75 

20-pound Tin @ 12c, costs $ 2.40 

Plus 25 per cent 60 

Sell at $ 3.00 

20-pound Tin @ 13c, costs . $ 2.60 

Plus 25 per cent 65 

Sell at $ 3.25 

20-pound Tins @ 14c, costs . $ 2.80 

Plus 25 per cent .70 

Sell at $ 3.50 

20-pound Tin @ 15c, costs $ 3.00 

Plus 25 per cent 75 

Sell at $ 3.75 



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THE RETAIL BUTCHER 81 

To Sell Lard in 10-Pound Tins, Plus 25 Per Cent. 

10 pounds Cost 8c— $0.80 Sell for $1.00 

10 pounds Cost 9c— .90 Sell for 1.13 

10 pounds Cost 10c— 1.00 Sell for 1.25 

10 pounds Cost lie— 1.10 Sell for 1.40 

10 pounds Cost 12c— 1.20 Sell for 1.50 

10 pounds Cost 13c— 1.30 Sell for 1.65 

10 pounds Cost 14c— 1.40 Sell for 1.75 

10 pounds Cost 15c— 1.50 Sell for 1.90 

To Sell Lard in 5-Pound Tins, Plus 25 Per Cent. 

5 pounds Cost 8c— $0.40 Sell for $0.50 

5 pounds Cost 9c — .45 Sell for .60 

5 pounds Cost 10c — .50 Sell for .65 

5 pounds Cost lie — .55 Sell for .70 

5 pounds Cost 12c — .60 Sell for .75 

5 pounds Cost 13c — .65 Sell for .85 

5 pounds Cost 14c— .70 Sell for .90 

5 pounds Cost 15c — .75 Sell for .95 

To Sell Lard in 3-Pound Tins, Plus 25 Per cent. 

3 pounds Cost 8c— $0.24 Sell for $0.30 

3 pounds Cost 9c— .27 Sell for .35 

3 pounds Cost 10c— .30 Sell for .40 

3 pounds Cost lie — .33 Sell for .40 

3 pounds Cost 12c — .36 Sell for .45 

3 pounds Cost 13c— .39 Sell for .50 

3 pounds Cost 14c — .42 Sell for .55 

3 pounds Cost 15c — .45 Sell for .60 



NOTE : — You alone can know your cost to sell. If you 

can't sell goods at a profit you had better not handle them. 
Better loan your money and work for wages ; even your 

family will think more of you if you are able to pay your 

bills. 



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82 THE EETAIL BUTCHEE 



Buying Live Stock for Slaughter 

In this you must be your own judge, taking care to buy 
the weight and class of stock your trade demands. If 
your trade demands a 25 or 30-cent sirloin steak, you 
can't afford to handle a native steer. Neither can you 
expect to sell a Harvey House a loin from a grass cow. 
In buying any kind of live stock for slaughter you must 
insist on an over-night's shrink or deduct 3 per cent from 
the gross weight. This is customary almost everywhere, 
especially on cattle and veal. 

Slaughter House. 

Every butcher should have a slaughter house if his shop 
is in a town where it is possible. Build it large enough 
to meet your demands, and under the same roof have a 
reduction plant. If you can't sell off all your bones, 
scraps, etc., to a good advantage to some one else. Have 
a salting pit for your hides, a dry lot for your horns and 
hoofs, as they are all worth money. Keep a few hogs 
there, with the waste from your feed lots and killing beds 
and just a little corn, you can soon have, at a small cost, 
some real good pork. 

Save it all, dimes make dollars. 

Slaughtering of Meat. 

No kind of animal should be slaughtered while they are 
on full feed. They should be shrunk at least 24 hours. 
Give them plenty of good water to drink, this will keep 
them from becoming irritable. Never kill while they are 
hot or mad. Always take care to let them hang in drip 
room long enough for all the animal heat to get out of 
them before you put them in refrigerator or haul them 
away to your coolers. 

Beef will shrink from 2 to 3 per cent, the first 7 days 
it hangs, after that the shrink is small; this depends on 
the flesh your cattle are in. 



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THE RETAIL BUTCHER 



83 



What Hides Will Weigh. 

800- lb. steer, live wt., will weigh 60 to 65 lbs. 

900- lb. steer, live wt., will weigh 65 to 70 lbs. 

1,000- lb. steer, live wt., will weigh 70 to 75 lbs. 

1,100- lb. steer, live wt., will weigh 75 to 80 lbs. 

1,200- lb. steer, live wt., will weigh 85 to 90 lbs. 

Hides from bulls and stags will weigh from 10 to 15 
per cent, more than from steers of same weight. Hides 
from cows and heifers will weigh from 10 to 15 per cent, 
less. 



Hide will 


weigh from 


50- It). 


Veal 6 to 8 


lbs 


Hide will 


weigh from 


75- lb. 


Veal 7 to 9 


lbs 


Hide will 


weigh from 


100- m. 


Veal 9 to 12 


lbs 


Hide will 


weigh from 


125- lb. 


Veal 12 to 15 


lbs 


Hide will 


weigh from 


150- lb. 


Veal 15 to 18 


lbs 


Hide will 


weigh from 


175- lb. 


Veal 18 to 22 


lbs 


Hide will 


weigh from 


200- lb. 


Veal 22 to 25 


lbs 



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84 THE EETAIL BUTCHEE 



Fish 



This is of necessity a part of the butcher's business, 
and can be handled profitably if you know where and how 
to buy, and how to handle them. 

You can realize a better margin out of fish than any- 
thing you handle if you will give it just a little atten- 
tion. Have, if possible, a separate counter, scales, block, 
and always a separate ice box. When you receive a ship- 
ment of fish always wash them with clean water and pack 
them in crushed ice. Never try to carry fish in a cold 
air room or counter unless they are frozen. They will 
turn dark and not keep well. Always buy your fish sup- 
plies direct. By doing this you will save the middle man's 
profit. In territory tributary to Memphis I here give you 
the name and address of the largest and best shipper in 
the South of Blue Cat, Buffalo, Black Bass, Brook Trout, 
White Perch, Frog Saddles, Turtles, Fish Roe, and in fact 
every kind of fish that swims in the waters of the South — 

JAS. J. CARRIGAN 

Has his own salaried fishermen, boats, and nets, em- 
ploying men who are masters of the business, and when 
you place an order with them you can rest assured that 
you will get the best that can be had, and at prices in 
keeping with supply and demand. 

They have the biggest fish cold storage in the South. 
The largest producer and wholesale dealer in Fish, Oys 
ters and Game in the Middle South. 

He makes a specialty of Fresh Fish, Oysters and Game 
exclusively, which insures both the buyer and shipper a 
ready market and a promptness in filling orders not to 
be had elsewhere, with the freshest and best that is to be 
had at all seasons. 



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THE RETAIL BUTCHER 85 

Native Fish of Which He Makes a Specialty. 

Rough and dressed Buffalo, rough and dressed Carp, 
dressed Spooney (boneless) Cat, rough and dressed Drum, 
rough and dressed Bullhead, Sun Perch and Bream, large 
Croppie and Black Bass. 

Lake Fish. 

Whitefish, Lake Trout, Yellow Pike, and Blue Pike, 
Saugers and Tullibees. 

Ocean Fish. 

Red Snapper and Spanish Mackerel, Pompano, Sheep 
Head and Trout, Halibut, Bluefish and Flounder, Smelts, 
Buck, and Roe Shad. 

Delicacies. 

Turtles, Terrapin, Hard and Soft Crabs, Green and 
Cooked Lobster, Shrimp, Prawns, Shad Roe, etc. 

His Oysters. 

Are handled under sanitary regulations and are put up 
by the best growers in Massachusetts, New York State, 
Maryland, Virginia, Mississippi and Louisiana. He being 
distributing agent for the world-renowned Sealshipt Oys- 
ter, shows he stands at the head of all dealers in this line. 

Game. 

Ducks, Geese, Pigeons, Snipe, Quail, Rice Birds, Squir- 
rels, Rabbits, Coons and Opossum, Bear and Venison. 

I would call your attention to his situation, which is in 
the very heart of the fish country from which all other 
markets throughout the country must draw the greater 
part of their supplies, as well as the fact that our Express 
lines reach out in every quarter, furthermore he is on the 
main line of the great double track Illinois Central, with 
its head in the Great Lakes and feet in the Gulf, making 
it but a few hours' run from the Great Lakes or the Gulf, 



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86 THE EETAIL BUTCHER 

with the best to be had from these waters with which to 
supply his patrons. He is in the market to buy or sell, 
and can handle a car load as readily as a barrel, and will 
be glad to to quote prices and answer all correspondence 
promptly. 

OYSTER and CITY DEPARTMENT, 
Telephone 690. 54 N. Front St. 

OFFICE and SHIPPING DEPARTMENT 
Telephones 1595. 213 N. Main Street. 

Frozen Fish. 

Frozen fish are in every respect just as good as the 
fresh ; in fact, preferred by many, when properly thawed. 

To thaw frozen fish properly, use a quantity of crushed 
ice in a tub of fresh water, and after being thoroughly 
chilled, place fish in water and allow them to remain just 
long enough to withdraw frost. 

In freezing, the flesh of fish contracts, and in thawing, 
it expands, causing the tissue to break, allowing the fish 
to become soft; hence, never thaw frozen fish until the 
day on which they are to be used. Then do not allow 
them to stay in the ice water too long, instead of which 
remove from ice water after 20 or 25 minutes and pack 
in crushed ice. 

If frozen fish are treated as above, they will not only 
be as wholesome but will look as well as fresh stock. 

Salt Fish. 

In these you have a safe and profitable investment, if 
you buy direct from the packers. By doing this you not 
only save the middle man's profit, but get an honset 
count. And just what you buy. I once bought a barrel 
of 200s, Norway Mackerel from a well-known jobber and 
had my doubts as to the count, when I saw the fish. I 
transferred them to another barrel and counted them, 



Copyrighted. 



THE EETAIL BUTCHER 87 

when this was done, I found that I was forty fish short 
of two hundred. If you do not know who packs your salt 
fish you had better count them. Upon request I will fur- 
nish you free of charge, the names and address of the best 
packers of the fish you desire. In buying salt fish you 
must take your freight rates into consideration. 

We can't help it that we have a Friday in each week 
and a Linten season in each year; our expenses are just 
the same. If we handle what the people want these sea- 
sons are not a drawback. 



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THE RETAIL BUTCHER 



Oysters 



Oysters, as fish, is of necessity a part of the retail 
butcher's business, and can be handled profitably to your- 
self and satisfactory to your customers in but two ways, 
when they are to be shipped. 

First, in the shell as they come from the beds, and 
Second, in the Sealshipt way. 

The express rate makes it almost prohibitive to handle 
oysters in the shell in towns any distance from the coast. 
While, sinee we have the Sealshipt system, this is not 
necessary, for in buying oysters in this way you are as- 
sured that you will get just what you have bought, and 
get them with all their original flavor as they come from 
the beds, and in this way the oysters are shelled, put 
into air-tight receptacles of the desired size, sealed up 
and iced and comes to your market, if kept iced, just as 
delicious, clean and fresh as they were the moment they 
were shelled. 



SEALSHIPJ 




The Sealshipt oyster system furnish you at a small 
cost with a porcelain lined attractive sales case that 
you may place your oysters in when you receive them, 
and keep them entact from dust, flies and other filth 
that in the old way cut down the natural demand for this 
substantial table delicacy. More yet, in the old way, in 
shipping oysters where the dirty ice was placed immedi- 
ately in the pail with the oysters, they would lose most 



Copyrighted. 



THE RETAIL BUTCHER 89 

of their rich flavor in transit, and sometimes a hundred 
or two in the count of a thousand, for sometimes the 
chunk of ice being too large, will run the pail over. 
The expressman, as other people do, objects at seeing 
something good to eat wasted, gets a dinner pail setting 
handy, takes out enough oysters to allow the bucket to 
be handled without spilling. AYhen you receive the 
bucket, not having time to count them, it being full, you 
sign up, pay the toll and begin to sell your patrons ice 
water by the quart, when in fact, they should get oysters, 
and if you sell them by count, in small quantities, you 
often lose money the season through and never know it. 

The merits of this system have almost doubled the con- 
sumption of oysters in the past six or seven years. If 
you handle oysters at all, handle the Sealshipt kind; it 
is easier to figure a profit if you know you are selling 
just what you have bought. 

The name and address of Sealshipt growers and job- 
bers will be furnished you upon request, free of charge, 
by addressing the Sealshipt Oyster System, Incorporated, 
South Norwalk. Conn., or addressing "The Retail Butch- 
er, " Box 936, Memphis, Tennessee. 



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90 THE RETAIL BUTCHER 

Refrigeration. 

This is something all butchers must have, and to suc- 
ceed, the best you can get is the cheapest. Keep it in 
your mind that ice, cold air, and brine, is cheaper than 
meat. Your temperature should be from 36 to 44 degrees, 
38 to 42 degrees is right. Your walls and ceiling should 
at all times be dry, so that you can light a match on the 
woodwork when properly iced. Open your door for a few 
minutes every morning to let the foul and bad odors 
escape. This will start your ice melting and give you 
better refrigeration. 

Tools. 

It is very important that you have the proper tools and 
plenty of them to meet the requirements of your market. 
No two butchers should use the same steak knife, for if 
they do it is safe to bet that it will never be sharp. Keep 
a grind stone and an oil stone about your shop and good, 
smooth steels. If they are rough dress them down with 
a piece of emery cloth. Keep them touched up every 
few days with the cloth and you will always have a sharp 
knife. Keep good saws and keep them sharp. 

If at any time your saw runs to one side or the other, 
just hold it with this side of the blade up, resting the 
end on the block, take your steel and lay it almost flat 
on the blade and run it from one end to the other with 
a reasonably heavy stroke, this will right the wrong. 

SCALES. 

I want to say right here that no merchant can suc- 
cessfully operate a meat shop by guess. He must weigh 
each article as he receives it and again when it leaves 
his store if he wants to know what each article earns as 
he sells it. No retail meat salesman can work success- 
fully fast without a computing scale. 



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THE EETAIL BUTCHER 



91 




In my opinion there has been no article of merit so 
abused as the computing scale; they have been manu- 
factured by mushroom concerns and sold, as it were, 
by green goods men until the average merchant who 
hasn't used a good scale himself, looks on all of them 
with suspicion, where, in having a good computing scale, 
is just as necessary in a butcher shop as a good sharp 
knife. Take a scale that draws 30 pounds, computing 
each cent at prices from 4 to 40 cents per pound. It 
saves a great deal of time in the run of a day's business; 
besides, figures cannot lie or err. When ofttimes a sales- 
man has a line of people waiting and he sells say 9y 2 - 
pound ham, a piece of bacon, roasts or steaks at IIV2 



Copyrighted. 



92 THE EETAIL BUTCHER 

cents per pound he must stop, take his pencil and figure 
it out. The telephone ringing and another lady wanting 
to catch a car, it sometimes gets the best of us confused 
and we make mistakes. With a computing scale in front 
of you that is correct, the figures cannot lie. You give 
your patrons just what they have paid for and give your 
shop just what they should receive. In my opinion, the 
best scale offered to the butcher today is the Dayton Scale, 
Model No. 144, manufactured by The Dayton Computing 
Scale Co., Dayton, Ohio. Prices and specifications can 
be had by addressing the Moneyweight Scale Co., dis- 
tributers of Dayton Scales, who have local offices in all 
large cities in America. 

A few of the many things in its favor over other scales 
that I have used are that they combine the necessary 
requisites of a practical meat scale. These are accuracy, 
sensitiveness and clearness of indication. The actuating 
mechanism is two oil-tempered spiral springs which are 
perfectly protected against atmospheric change by an au- 
tomatic self-acting thermostat. Makers of other styles 
of scales attempt to discredit the use of springs, but 
their statements are of no value in the face of endorse- 
ment by thousands of users as well as tests made by 
scientists of recognized national reputation and the ap- 
proval of Municipal, State and Federal officials. 

The low platform construction appeals to me as of 
special merit. One advantage is its convenience to the 
cutting block, but its chief merit is in the new plan of 
leverage, which eliminates the check rods which hereto- 
fore has been in universal use, and which always has 
been the chief cause of binding or friction, which re- 
tards action of the scale. 

The dash pot not only prevents unnecessary oscillation 
of the scale, but also acts as a cushion to prevent injury 
with rough usage. 

There are no cut-down pivots in this scale, as there 
are no parts subject to unnecessary strain, there is no 
limit to its endurance. 



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THE KETAIL BUTCHER 93 

Your Shop or Stall. 

This in size and dimensions depends upon the locality 
you are in, and the amount and class of trade you handle. 
Have enough good blocks for each good meat cutter to 
have one to himself. Two men can't work successfully 
fast on one block. Have enough counters, racks and dis- 
play cases to show your goods so that when you want 
to push an article you can put it in sight. This is a 
silent salesman. A light will not shine through a brick 
wall, neither can you show a piece of meat in a dark re- 
frigerator. "When you can, have refrigerated counters 
with glass fronts and tops. They add to the appearance 
of your market and keep filth, dirt, flies and the meddle- 
some hands of your prospective buyers off your meats. 

Never allow the trade to handle your meat. They 
might know that their hands are clean, and you being ac- 
quainted with them might be satisfied yourself that they 
were, but, the customer standing by being a total stranger, 
must and will have their own opinion. 

I was once in an old Dutchman's shop and the counters 
were lined up nice with his meats ; two or three customers 
were waiting for their turn, a woman came in and began 
to re-arrange his steaks and chops by lifting one from 
off the other and occasionally sticking her fingers through 
a steak. He says, "Lady, blease dont handle de mit." 
She persisted in keeping it up. Then he says, "Lady, 
I dold you to don't handle de mit, Got knows vare you hat 
your hands." That has since lived with me as a truth. 
She might have gotten mad without a cause and quit his 
shop, but, it makes a good one out of them for the next 
man. 



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94 THE EETAIL BUTCHEE 

Keep plenty of clean aprons and towels. Laundry bills 
are cheaper than soliciting new trade. Keep clean saw- 
dust on your floors, it absorbs the bad odors and adds to 
the appearance of your market. Have your market well- 
lighted. Men can't see in the dark. Have good scales and 
keep them clean, so that you may weigh everything that 
you receive and everything that you sell. Weigh your 
meat, don't guess, for your creditors will not guess that 
you are a good risk if you can't meet your bills when they 
come due. 

Hiring of Help. 

This is one thing that all successful merchants must do, 
for few men can make much more than a living doing 
all the work themselves. When you start a business you 
must draw a salary yourself to determine your cost to 
sell. More than half the butchers we have today are 
nothing more than would-be meat cutters. Some of them 
are grocery clerks, order clerks, and drivers, who have 
just enough knowledge of the meat business to cut a steak 
or a roast after the cut has been prepared. Still, they 
call themselves butchers, and sometimes own shops for a 
short while, and sometimes draw good wages, when in 
fact, they are nothing more than apprentices, taking their 
first lessons in the business in the latter end of the school. 
Imagine a grammar pupil taking his first lessons in the 
graduating class, and then look at his report card. One 
is just as reasonable as the other. Great care should be 
taken in hiring men so that you may know what you are 
getting, just the same as when buying a beef, ham or a 
piece of bacon. Armour's Star Ham is worth more than 
Helmet; Swift's Premium Bacon is worth more than Win- 
chester. So is a mechanic and salesman combined worth 
more to the average butcher than just one quality without 
the other. 



Copi righted. 



THE EETAIL BUTCHER 95 

I have here prepared an application bland that you 
should have every man fill out in your presence, before 
employing him. If he is right at heart he will fill it out 
to the best of his ability; if he is wrong, then you don't 
need him at all : 

APPLICATION FOR EMPLOYMENT AS 



Date 

How old are you? How many years ex- 
perience have you had as a meat man? 

In what department ? 

Are you married? How many children 

have you? Do you own your own home? 

How much per month does it cost you to live? 

Can you save any money at the salary mentioned here? 

Have you any other means of support than 

your salary here? If so, in what way? 

Where were you 

employed last? 

What salary did you get? 

How long were you employed by your last employer? 

Why did you leave? 

Do you drink intoxicants of any kind? 

If so, to what extent? 

What experience have you had in buying live stock? 

What per cent, will a good 

corn-fed steer dress? What per cent. 

will a fat grass-fed cow dress? 

How much will the hide weigh from a 1, 000-pound steer.' 

How much will the hide weigh from an 

800-pound cow? What per cent, will 

a good, fat veal dress? How much 

will the hide weigh from a 150-pound calf? 

How many pounds of loin steak is there in 130-pound hind 

quarter, one rib on hind? How many 

pounds of round steak? How many 



Copyrighted. 



96 THE RETAIL BUTCHER 

pounds of Bump Roast? How much will 

the Back Round weigh? How much lean 

Shank Meat? - What will the Shank Bone 

"weigh? - What will the Rump Soup Bone 

weigh? - What will the Flank and Suet 

weigh? What will the Kidneys 

weigh? _ How many pounds will you 

lose selling it at retail ? What will 7 Prime 

Ribs weigh from a 130-pound front quarter? . 

What will the Square Chuck weigh? 

What will the Plate weigh ? 

What will the Shank Bone weigh? 

What will the Shank Meat weigh? . 

What will the Neck weigh? 

What will you lose in weight selling this Front at re- 
tail?.... How many pounds will the Rack 

weigh from a 40-pound Mutton? 

What will the Legs weigh? What will the 

Sholders weigh? . _ What will the Breast 

weigh? What will the Neck weigh? 

How many pounds will you lose selling this Mutton at 

Retail? .:.. What will the Hams weigh 

trimmed to Pickle from 150-pound Dressed Hog? 

What will the Loins weigh to cut into Chops? 

What will the Bacon Bellies weigh? 

How many pounds of Lard will 100 pounds of Fat render 

as it comes from the hog? How many 

pounds will 100 pounds of Live Hens weigh when they are 

Half -Dressed (blood out, feathers off) ? 

How many pounds Full-Dressed (blood out, feathers off 

and drawn) ? Do you know how 

to make Sausage? If so, what 

kind? _ 

Do you know how to Cure Hams and Bacon? 

Could you make Bond of if required? 

Sign name and address in full. 



Copyrighted. 



THE RETAIL BUTCHER 97 

(These Application Blanks can be had postpaid for 50c 
per dozen by addressing this office). 

If you will have the above blank filled out it will give 
you a better idea as to what you are getting, and what 
to expect of the man who gets his pork chops from your 
loins. If you don't possess this knowledge yourself, this 
work, "The Retail Butcher," will give it to you. Not 
this alone, but almost everything that comes up in the 
daily or yearly routine of the business. It is important 
that your meat cutters and salesmen know these things, 
with many others. Ignorance of these facts is the cause 
of 90 per cent, of the 98 2-3 per cent, retail butchers who 
do not make money. 

If you have a crew of men who are rusty on some of 
these facts and others, too, that pertain to your business, 
try and brighten them up. A good way is to set one 
night out of each week for a meeting, in your office or 
some convenient place, and talk these matters over with 
them, giving them a few points on cleanliness and sales- 
manship, and note the difference in a few months in your 
bank account. Every meat cutter and salesman should 
have a copy of this book himself and study it himself at 
home, for if he is educated properly, he can earn you 
more money and thereby command and get a better salary. 
Education of any kind costs both time and money. I have 
paid for mine, and I want to assure you that the informa- 
tion I have given you here is right. The right that means 
not wrong. The small amount this information costs you 
in this little book does not represent a thousandth pari 
of what it has cost me to give it to you, nor a like amount 
of the benefit it will be to you if you stay in the meat busi- 
ness. 



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98 THE KETAIL BUTCHER 

Treatment of Your Men. 

Be kind but positive with them. Make them know in 
the beginning that they must follow your instructions. If 
you tell a man to do something and then send someone 
else or go yourself to see if he has done it, you had better 
not have him. Just do it yourself. When you come down 
in the morning, a glad "Good morning, John, or Jim, or 

Mr. , " if he is older than yourself, makes them feel 

better all day. 

If you are to open at 6 a. m. and close at 6 p. m., and 
give an hour or an hour and a half for dinner, see that 
your men put in the time you have bought and are pay- 
ing for. On the other hand, see that you close as promptly 
as you open, for you have no more right to work him an 
hour or half an hour over time without paying him extra 
for the same than he has to go to your cash drawer and 
get your money without charging same to himself. If 
you are not honest with other people you cannot expect 
nor demand that they be honest with you. 

Don't get it into your head that because you are pro- 
prietor, manager or foreman of a shop, that you are by 
nature better than those who are working under you. for 
we all know that from little calves the big steers grow. 



Copyrighted. 



THE RETAIL BUTCHER 99 



A FEW BUSINESS HINTS. 



Be early to bed and early to rise 
Work hard and advertise. 



Let good quality and honest weight and good service 
be your motto. 

Have a fixed minute to open and a fixed minute to close 
Be as prompt in one as you are in the other. 



You have no right to work your men time that you are 
not paying them for. When you do, you are robbing them 
of their labor — nine times out of ten their only capital. If 
you are not honest with them you can't expect them or 
demand them to be honest with you. 



When you take meat home, pay for it or charge it to 
yourself. When you don't, you are robbing the hen that 
laid the golden egg. When you give your meat cutters 
their meat see that they do the same, and caution them 
that they don't tempt their appetites with cuts and quality 
that they couldn't afford to buy if they had to pay retail 
price. 



Invoice often — at least once a month. In this way. if 
there is a leak, it gives you a chance to stop it before the 
pot goes dry. 



Never tell a lie or do a dishonest deed, for when you 
do you have done wrong. You have lost confidence in 
yourself, and when that is gone, you can't expect other 
people to have any in you. When your character is gone 
you are helpless. 



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100 THE EETAIL BUTCHER 

Don't drink intoxicants of any kind, for oftimes just a 
drink or two in the morning will make you unfit for busi- 
ness all day, by making you an easy mark for both sales- 
men and buyers with unclouded brains. Whiskey used to 
excess will rob you of your business, your friends, your 
character and your home. 



Be pleasant but positive in your business. Don't be 
afraid to say yes or no. When you say yes, mean yes; 
when you say no, mean no. No means No by AVebster. 



Keep in mind that what you sow you will also reap. 
You can't sow burs and expect to reap corn. Sow a smile 
and reap gold; sow frown and reap a shadow. Shadows 
produce dampness, dampness decay, and decay, death. 



Take good care of your horses; they are your friends 
and servants. You can 't puch cattle in an Automobile or 
deliver steak in an Air Ship. 



Be cautions to traveling men. See what they have to 
sell. Don't let them sell you something that you can't 
make money on. 



Pay your bills promptly, and see that others pay you. 



Don't credit a man that don't deserve it. If you give to 
charity, give outright. 



Don't open your shop on Sunday. You can make more 
money and feel better to work six days and rest one. 



Copyrighted. 



THE EETAIL BUTCHER 101 

CONCLUSION. 

If you are a successful butcher I hope that in this work 
that I am helping you to make more money, and at the 
same time give your patrons better meat and better 
service. If you are not succssful, I hope that I have 
helped you by my experience, to put your business on a 
paying basis, thereby lifting our chosen business to a 
higher plane. If conditions exist in your locality that 
this work don't cover, write me, P. O. Box 936, Mem- 
phis, Tenn., and if I can further serve you I will be glad 
to help you free of charge. 

Wishing all of you the success that you deserve, I beg 

to be, 

Your friend, 

R. S. MATTHEWS. 



I'op.y righted. 



i l« 



One copy del. to Cat. Div. 






1911 



LIBRARY OF CONGRESS 



018 372 683 3 



